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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About the reviewer
Nicole Milliner (nicole564)
From Riverside, CA. Loving and living in San Francisco for almost eight years. My tasty husband and I are raising a brilliant, gorgeous daughter and an amazing little boy. Life rocks right now. I'm a … more
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This is a delicious bread pudding recipe using the mother of all fall ingredients, pumpkin. Some people aren't big on pies in general, so this makes a yummy alternative to the Thanksgiving traditional dessert.
Bread pudding using pumpkin, heavy cream, egg bread, butter and spices. Found on the epicurious website.