A tremendously fall-flavored, New England treat that many have thought was a dessert of the past. But with a few delicious additions and substitutions, along with the best tasting caramel sauce you will ever have, this classic is transformed into a superb recipe whose stature among desserts should be elevated.
1 cup milk
3 eggs
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups cubed muffins *
Cider Caramel Sauce:
4 cups apple cider
1/2 cup brown sugar
1/2 cup evaporated milk, fat free if desired
3 tablespoons butter or margarine
2 teaspoon vanilla
In a large bowl, whisk together milk, eggs, sugar, pumpkin and spices. Add the muffin cubes and gently toss to evenly coat. Transfer mixture to a loaf pan, pouring any liquid on top. Press down on the top to level. Set aside for 30 minutes.
Heat oven to 350-degrees F and bake bread pudding for 40-45 minutes, or until it has slightly puffed and is fairly firm when touched in the center. Remove to cool while making Cider Caramel Sauce.
Add cider to a large saucepan and bring to a boil over medium high heat. Continue boiling for about 10-12 minutes, or until reduced to 1 cup. Add brown sugar, milk and butter, stirring to combine.
Continue boiling, and stirring a few times, for about 6-8 minutes, or until the bubbles on top are still present when stirred and the sauce has become thicker. Remove from heat, stir in vanilla and transfer to a bowl. Allow to cool to desired temperature for serving. It will thicken more and as it cools.
Serve pudding with caramel sauce drizzled over the top.
* I use any variation of a cinnamon muffin, but play around with this. Use fruited muffins, corn or nut