Dessert

Pumpkin Spice Bread Pudding with Pumpkin Spice Caramel Sauce

How to Make

INGREDIENTS

1 pound loaf sourdough bread, trimmed and cut into 1 inch slices
1 15 oz. can pumpkin puree
3/4 cup Smith's whole milk
3/4 cup Smith's buttermilk
2 large eggs, lightly beaten
2/3 cup sugar
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 tsp. vanilla
1/2 cup chopped pecans
1 cup pumpkin spice caramel sauce

Sauce ingredients

1 cup granulated sugar
1/4 cup water
4 Tbsp. unsalted butter, softened
1/2 cup Smith's heavy whipping cream at room temp.
1 tsp. vanilla extract
1/2 tsp. kosher salt
1/2 tsp. pumpkin pie spice

DIRECTIONS

Preheat oven to 350°F.
Spray a 2-quart baking dish with non-stick spray.
Place bread slices in your prepared dish and set aside.
In a large bowl, stir together pumpkin, Smith's milk, Smith's buttermilk, eggs, sugar, pumpkin pie spice and salt until fully combined.
Pour over bread.
Sprinkle top with pecans.
Bake until set, about 40 minutes.
Top with pumpkin spice caramel sauce.
Serve warm.
Make sauce - in medium saucepan, bring sugar and 1/2 cup water to a boil over med. heat.
Cook without stirring until the mixture is amber in color, about 10 minutes.
Brush sides of pan with water to remove sugar crystals.
Remove pan from heat and carefully stir in butter, Smith's heavy whipping cream, vanilla, salt and pumpkin pie spice.
mix will boil rapidly.
let cool completely.
cover and refrigerate up to 1 week.

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