Pumpkin Spice Bread Pudding Cake with Creamy Caramel Sauce

This is a Super Moist Cake with a

silky smooth custard like texture.

Serve it warm with a creamy

caramel sauce and your

guest's will think they are eating

bread pudding. Except there isn't

any bread in this recipe.

 

Pumpkin Spice Bread Pudding Cake

4 Egg's ~ separated

1 TBSP. Water

1 Cup Sugar

1 Stick Butter~ melted

1 Cup All Purpose Flour

1 Cup Whole Milk

1 Cup Buttermilk

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

 

Preheat oven to 350

Grease and line with parchment paper

a 9x9" pan, leaving excess paper to

hang over the edges.

 

Beat egg whites on high in your mixing

bowl until stiff~ set aside.

Next beat egg yolks, sugar, water,

milk(s), pumpkin spice and vanilla

together until smooth.

Add in flour and mix well.

 Now fold egg whites into batter.

DO NOT WHISK  You want

"lumps" of egg white to be seen.

Pour batter into your prepared

baking pan.

Bake on the center rack of oven

for 45-60 minutes. You want the

cake to be cooked through, however you

want the feel of the cake to be like

a sponge. For my oven it took

55 minutes to bake.

Let cool completely before

removing from the pan and

slicing.

I like to cut in into diamond shapes,

and serve with a warm Caramel Sauce.

 

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

 

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

 

This would be great to serve to company

for brunch, or a snack.

Any bread pudding lovers will

think this cake is divine.

ENJOY,

Lark