Ingredients:
PUMPKIN PUDDING INGREDIENTS
5 Cups (8 ounces) D'Italiano Demi White Baguette (follow instructions on warming first), then tear into small pieces
-2 cups half-and-half, or half milk and half cream
-3 large eggs
-2/3 cup granulated sugar
-2/3 cup brown sugar
-1 can (15 ounces) pumpkin puree
-1 cup raisins (optional) can use walnuts or pecans
-3 tablespoons melted butter
-1 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon ground ginger
-1 teaspoon vanilla
-Cinnamon sugar, optional
SUCRE A CREME INGREDIENTS (topping)
4 cups brown sugar
2 1/2 cups 35% cream
3 cups Corn Syrup
1 can sweetened condensed milk 300 ml. (10 oz.)
Directions:
Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Add sucre a Creme sauce to top of Bread Pudding after cooked (or while on plates) Follow Recipe Below:
Combine brown sugar, Cream stirring well. Cook 5 minutes at medium high while continuously stirring.
Remove from heat and let it cool off 5 minutes.
Add 3 cups of Corn Syrup slowly while stirring.
Add 1 can sweetened condensed milk while stirring.
Voila! A French Canadian favourite with a delicious twist on Bread Pudding! Enjoy!