How To Cook Pumpkin Dessert With Bread And Caramel Sauce - Recipe

Joe Fowler Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Pumpkin Dessert With Bread And Caramel Sauce - Recipe

Learn how to cook "Pumpkin dessert with bread and caramel sauce". Delicious recipe.

Such dishes are often prepared with berries and are served for both breakfast and dessert during the summer months, usually combined with ice cream. The next option is with pumpkin, but since it is consumed mainly in winter, when ice cream is not the most appropriate addition, we suggest you replace it with caramel sauce to pour the dessert.

Required products :

  • 2 teaspoons sugar
  • 5 eggs, broken
  • 2 teaspoons fresh milk
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie mix
  • 1/4 teaspoon ginger
  • 3 tea cups shredded bread

for the sprinkler:

  • 1/2 cup brown sugar
  • 50 grams of butter
  • 2 tablespoons flour
  • 1 cup raw pumpkin seeds

for caramel sauce:

  • 120 grams of butter
  • 1 1/2 tea cups sugar
  • 3/4 cup corn syrup
  • 1 can of 400 grams of condensed milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • pinch of salt

Method of preparation :

Turn the oven to 175 degrees and grease a rectangular pan with oil or spray with cooking spray.

In a bowl, mix the sugar, eggs, milk, vanilla, pumpkin pie spice and ginger. Add the bread bites and mix well. Leave for 10 minutes to soak the bread.

In a small bowl, combine the sprinkling products (brown sugar, butter, flour) and grind with your fingers. Add the pumpkin seeds and stir.

Pour the bread into the pan and sprinkle with the sweet pumpkin seeds. Bake for 30-35 minutes, until dry. If you are not convinced of this method, you can observe - when the liquid is almost gone, remove the dessert from the oven.

While the cake is baking, prepare the caramel sauce.

Heat the butter, sugar, corn syrup and condensed milk in a saucepan, cook for 5 minutes, stirring often to dissolve the crystals. Add the vanilla, cinnamon and salt. If you are not going to use the sauce right away, pour it into a fireproof bowl and refrigerate. Before use, heat in the microwave.

Serve the dessert warm or at room temperature, drizzled with caramel sauce.

 
More on the topic:
  • Recipes for roasted pumpkin with honey and walnuts
  • Pumpkin jam with walnuts
  • Roasted salted pumpkin
  • Pumpkin "spaghetti" with garlic, cheese and cream

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