I love making dishes and desserts that are full of fall flavors. This Pumpkin Bread Pudding recipe has a rich pumpkin flavor with just a hint of cinnamon. The caramel pecan sauce makes it indulgent and special enough for a dinner party.
Pumpkin Bread Pudding with Caramel and Pecans
Bread Pudding
4 eggs
2 15oz cans of pumpkin
1 1/2 cups milk
1 cup sugar
1 cup half and half
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
10 cups french bread cut into 1 inch cubes (about 12oz)
Caramel Sauce with Pecans
1/2 cup pecans, toasted and chopped
1 cup brown sugar
1/2 cup butter
1 Tbsp light corn syrup
1 tsp vanilla
In a large bowl, whisk together eggs, pumpkin, milk, sugar, half and half, cinnamon, salt and vanilla. Add the cubed bread and mix until fully coated. Cover and chill in the refrigerator for 8-12 hours.
When ready to bake, preheat oven to 350. Pour bread mixture into a greased 9×13 inch baking dish. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes.
During the last 10 minutes of baking, prepare the caramel sauce. Cook the butter, brown sugar and corn syrup in a saucepan over medium heat. Heat for 3-5 minutes, stirring occasionally, until the sugar is dissolved. Remove the caramel from the heat and add the vanilla extract and pecans.
Remove the bread pudding from the oven and drizzle with the caramel sauce. Bake an additional 5 minutes.
Serve warm with vanilla ice cream or a dollop of whip cream!
Mmmmm…the perfect combination of fall flavors!
Recipe adapted from Southern Living.
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