The Inn at Sandwich Center
Bed and Breakfast

Sandwich, Massachusetts

Specialty Recipe

Pumpkin Bread Pudding

Serve with Caramel Sauce.

Ingredients:

5 to 6 cups bread cubes, toasted in oven

3 cups heavy cream

2 cups milk

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1 pinch allspice

1 pinch salt

1/2 cup honey or light brown sugar

4 large eggs

4 extra egg yolks

1 teaspoon vanilla extract

One 15-ounce can of pumpkin puree (not pumpkin pie mix)

Whipped Cream

3/4 cup heavy cream

1 teaspoon vanilla extract

sugar to taste

Preheat oven to 350 degrees. Lightly butter 13 x 9-inch baking pan. Place toasted bread cubes in pan. Combine cream and milk in large saucepan. Bring to a boil over medium heat. Take off heat and stir in cinnamon, nutmeg, allspice, salt, honey or brown sugar, eggs, egg yolks, vanilla, and pumpkin (pre-mix all these if you want in mixing bowl prior to adding to milk and cream). Pour over bread and combine. Place this baking pan in a large roasting pan with about 1 inch of water. Bake until set (approximately 45 minutes). You can test with toothpick.

Make sure the pudding is almost done before beginning the caramel sauce. Take out pudding from oven and remove from the pan of water. When sauce is just completed, pour it over the pudding, then serve with fresh whipped cream (while warm if you prefer).

Whipped Cream: Chill a bowl in the freezer. Whip 3/4 cup heavy cream. Add 1 teaspoon vanilla extract and confectioners sugar to taste.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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