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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F.
In a large bowl beat granulated sugar and eggs with an electric mixer on medium speed for 1 to 2 minutes or until fluffy. Add milk, pumpkin, the 3/4 cup whipping cream, the allspice, nutmeg, salt, and cloves; beat until combined.
Pour the pumpkin mixture over the bread and biscotti. Let stand about 10 minutes or until bread completely soaks up the liquid. Sprinkle the 1/4 cup butter pieces over top.
Bake about 30 minutes or until set and brown on edges. Cool on a wire rack for 30 minutes.
Meanwhile, for brown sugar caramel sauce, in a small saucepan melt the 1/2 cup butter over medium-high heat. Add brown sugar and the 1/4 cup whipping cream, whisking until the sugar is dissolved. Remove from heat. Stir in bourbon and vanilla. Serve warm sauce with bread pudding.