Spiced Pumpkin Muffin Pudding with Cider Caramel Sauce
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.
For 6 Serving(s)
- 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 teaspoons vanilla
Spiced Pumpkin Muffin Pudding with Cider Caramel Sauce Directions
- 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.