Recipe by Monique, @peaches2peaches
Recipe (serves 8):
1/2 loaf day old homestyle bread
2 large eggs
1 cup Lactose free half & half
1 cup pumpkin purée
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tbsp melted lactose free butter
1 tsp vanilla
1 tsp pumpkin spice
1 tsp cinnamon
Caramel Sauce:
1/2 cup (1 stick) lactose free Butter
1/2 cup Packed brown sugar
1/2 cup Lactose free half and half
1/2 tsp salt
1 tsp Vanilla extract
Directions:
Cut bread into small cubes, place in a large bowl and set aside.
In a bowl, add eggs, half & half, sugars, pumpkin purée, spices and vanilla. Mix well.
Pour pumpkin mixture on top of bread cubes. Add melted butter and stir until all pieces are coated in the mixture.
Spray 8 ramekins or creme brûlée dishes with cooking spray. Divide pudding between the 8 ramekins. Place on a baking sheet. Place in a preheated 350 degree oven. Pour enough water on to the baking sheet so that it covers the ramekins half way to the top. Bake for 20-25 minutes until pudding is puffed and browning.
Remove pan from oven carefully without spilling the water. Cool on a wire rack. Remove ramekins from the pan and pour off the water.
Sauce:
In a small saucepan over medium heat, add butter, brown sugar, half & half and salt. Cook until it comes to a boil and the sugar is melted. Remove from heat and add vanilla.
Pour sauce over each bread puddings. Top with Beckon Vanilla Ice Cream.
