Best Pumpkin Bread Pudding with Vanilla Ice Cream and a rich Butterscoth Sauce or caramel sauce, an exquisite Fall dessert for your Thanksgiving dinner. Easy to make, beautifully moist and a big hit with the whole family, my pudding uses canned pumpkin for the pumpkin custard to create a rich and decadent Thanksgiving dessert.
To make the pudding, cut the bread slices into cubes, and add them to an oven-proof dish.
In a bowl, beat the eggs, add the milk, cream, sugar, pumpkin puree, pumpkin pie spice and vanilla extract.
Whisk well to get a smooth custard-like consistency.
Slowly pour it over the bread, and set aside for at least 30 minutes so that the bread can soak up the custard.
Preheat the oven to 170 degrees Celsius (350 Fahrenheit).
Bake for 45 minutes.
To make the butterscotch sauce, melt the butter in a pan, add the sugar and stir to get any lumpy bits from the sugar dissolved.
Add the cream, and continue to stir until the sugar had dissolved completely, and the sauce is smooth, it takes about 3-4 minutes.
Remove from the heat, add the salt and vanilla extract and allow it to cool.
Serve the pudding with ice cream and butterscotch sauce.