If I show up to Holiday family dinners without this, I may be barred at the door! Don’t worry about adding SOOC Balsamics (the sweet ones) to dairy; the low acidity and high level of NATURALLY occurring unrefined sugar means no curdling!
Serve warm and spoon warm caramel sauce over top. Be prepared to redo for every family holiday!
2 C half and half
1 15-ounce can pure pumpkin
1 C (packed) brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
2 T SOOC Cinnamon Pear Dark Balsamic Vinegar
10 C 1/2-inch cubes egg bread (I use stale ‘a day or two’ unsliced white bread, sliced about 3/4″ thick)
1/2 C golden raisins or dried cranberries
1 1/4 C (packed) dark brown sugar
1/2 C (1 stick) unsalted butter
1/2 C whipping cream
Powdered sugar (optional)
For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and SOOC Cinnamon Pear Dark Balsamic Vinegar in large bowl to blend. Fold in bread cubes. Stir in golden raisins (or dried cranberries). Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
Whisk the brown sugar and butter in heavy-bottomed medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding (not required, but a nice touch!). Serve warm with a spoonful of caramel sauce drizzled over.