From Chef Oonagh Williams of Royal Temptations Catering
Makes an 8x8 deep serving pan
- 2 plain gluten-free bagels (about 8 oz. weight) cut into ½ inch squares (like tic-tac-toe)
- 2 cups half and half or mix of half and half and milk
- 1 x 15 or 16 oz can solid pack pumpkin – not pie filling
- 2/3 cup packed light brown sugar
- 4 large eggs
- 1 Tbsp. gluten-free pumpkin pie spice
- 2 tsp. gluten-free vanilla extract
- ½ cup golden raisins
- ½ cup chopped nuts
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter
- ½ cup heavy or whipping cream
- Preheat oven to 350 degrees.
- Mix half and half, pumpkin, brown sugar, eggs, spices and vanilla together in a 10-12 cup bowl until blended.
- Stir in raisins and nuts. Fold in bread cubes. I like to mix this together in a bowl, refrigerate overnight, stir and then turn into greased 8x8 pan.
- Bake in preheated 350 degree oven for about 40-60 minutes until bread is puffy and golden, does not ‘slosh’ around with excess milk mixture and a knife inserted in the center comes out clean. Remove from oven, sprinkle with powdered sugar and serve warm with caramel sauce.
- Melt butter and brown sugar together in a non-stick pan over a medium heat. Watch so that neither butter nor sugar burn.
- Add cream and stir well until sugar has completely dissolved. Serve in an oven-proof jug with the pudding. The sauce will stiffen on cooling but can be reheated gently. Sauce will keep in the refrigerator for about one week.
Note: There are lots of good caramel sauces in the shops, so you can save some time by purchasing a ready-made sauce.