I'll Love You Til the End of the Vine and a Linky Party!

Hot damn, I'm on fire!

Pumpkin recipe #2!  Look at me rocking out the pumpkin! This one not only includes pure pumpkin; I was able to squeeze in some Pumpkin Wheat beer as well.  Sneaky sneaky!  

Dear lord this dessert was flab worthy! Just don't sit down and eat the whole pan and you should be okay.  Could you resist?  Let me paint the picture for you in case the one above isn't clear enough. A warmly spiced Pumpkin and Stout Bread pudding drizzled with a warm Stout Caramel Sauce.  

Shut the front door! 

Pumpkin and Stout Bread Pudding
Yield: 8 servings

---

Ingredients:

• 7 cups, 3/4 inch cubes french baguette (14 ounce loaf)
• 2 large eggs, lightly beaten
• 1 cup canned pure pumpkin
• 1 cup heavy whipping cram
• 12 oz. pumpkin beer (I used Shock Top Pumpkin Wheat)
• 1/2 cup firmly packed brown sugar
• 1/2 t. ground cinnamon
• 1/4 t. ground ginger
• 1/8 t. ground allspice
• Pinch ground cloves
• Stout Caramel Sauce - recipe follow

Ingredients for Stout Caramel Sauce:

• 1 1/2 cups granulated sugar
• 1/3 cup Pumpkin Beer - pour the rest in a glass and drink it.
• 1 cup heavy whipping cream
• 1/2 t. vanilla extract

Instructions for Pumpkin and Stout Bread Pudding:

1. In large bowl, whisk together eggs, pumpkin, cream, stout, brown sugar, and spices. Add bread; toss until well mixed. Pour into 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Let stand 15 minutes for bread to aborb moisture, pressing on bread often to evenly moisten. Bake in a 350 degree oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 15 - 20 minutes. Serve warm with Stout Caramel Sauce.

Instructions for Stout Caramel Sauce:

1. In heavy 2-quart saucepan, combine sugar and stout over low heat; cook stirring often until sugar dissolves. Bring mixture to a boil over medium heat; cook stirring occasionally until mixture is amber colored and thick enough to coat back of spoon, about 5 minutes. Reduce heat to very low; slowly add cream (mixture will bubble up) and stir until smooth. Cool sightly; stir in vanilla. Serve with Bread Pudding.

Adapted from Dierbergs Everybody Cooks

---

Servings: 1

Calories:  460

Total Fat:  13.8 g

Cholesterol:  98 mg.

Sodium:  320 mg.

Protein:  7.8 g.

---

 Your turn!  Link up your favorite pumpkin recipes!
Dear sweet pumpkin, how do we love thee?  Let us count the ways!