Pumpkin bread pudding with salted caramel coulis and homemade whipped cream

Soft cushions of challah bread soaked with rich custard and a decadent salted caramel sauce, topped with fresh whipped cream. There's no better dessert to cozy up with on a chilly autumn evening that is Thanksgiving, than this sultry bread pudding, fragrant with warm spices like cloves and cinnamon.

Pumpkin Bread pudding

1 1/2 loaves of challah bread

4 eggs

1 cup heavy cream

1 1/2 cup whole milk

2 cans pumpkin puree

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp vanilla

pinch of cloves

pinch of ginger

Homemade whipped cream

2 cups heavy cream

3-4 Tbsp sugar

Dash of Vanilla

Salted caramel coulis

recipe can be found here

Directions for bread pudding

1. Cube Challah bread and toast in a 350 degree oven for 10 minutes.
   
   
2. Crack eggs into a large bowl, add cream and milk, stir to combine.
   
   
3. Add cinnamon, ginger, nutmeg and cloves and vanilla.
4. Add pumpkin to bowl, stir to combine, add toasted bread to mixture and pour into a baking dish.
   
   
5. Cover and let chill overnight.
6. Preheat oven to 350 degrees.
7. Put in oven for 40 minutes, cover it with foil for the first 20 minutes then remove for the last 20 minutes, let cool for an hour.
8. Put back into the oven for 10 minutes at 350 degrees, then add 2 Tbsp caramel sauce and cook for another 5 minutes.
9. Cut into pieces and top with cream and coulis

Directions for Whipped cream

1. Make sure your bowl, cream and beaters are very cold.
2. Pour in all ingredients and beat on low with an electric mixer
3. Increase to high after a minute and beat until thick.