I love this dessert. I am a fan of all things pumpkin, and since I make sweet potato pies during the holidays, this recipe allows me my pumkpin fix. The caramel sauce is what makes this such a rich desert, while the pumpkin and bread pairing give it a very hearty, comfort-food feel. FYI, I have made this dessert at least eight times since discovering the recipe last autumn, and I've found that instead of using a 15-oz can of pumpkin, I like the 32-oz can. Instead of raisins, I use currants, and instead of egg bread, I leave a huge french baguette out over night and cube that. Enjoy!
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