1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
How to Make It
Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
TRY THIS TWIST
One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through
Great recipe! It tastes like a combination of pumpkin pie and pecan pie, but with a pudding texture, and the leftovers kept really well for several days. I made the large version in a 9x13 baking pan, and I did a couple of things differently to get the texture just right. First, I cut up the loaf of bread into small pieces, spread them across a cookie sheet, and toasted them in the oven, baking for 25 minutes at 350 degrees, turning the pan around and moving it to the lower rack halfway through. The bread is more like croutons this way, and it keeps it from getting too soggy when you pour the liquid over.
Then, after step 1, I weighed down the mixture to keep the bread submerged. I did this by putting an empty 9x13 pan on top of it (over the plastic wrap), and then putting some cans inside. I also changed the cook times a little bit. I baked it covered for 35 minutes, then removed the cover, added the topping, and baked uncovered for another 30 minutes. Perfect result!
I made this dessert for after a chili supper for 8 people. It was a great dessert for such a simple meal. I cooked the bread pudding in the afternoon. When everyone was getting their chili doctored up, I placed the ramekins in a warm oven after putting the delicious topping on. The pudding was perfectly warmed. We put a tablespoon of vanilla ice cream on it, but it didn't need it.
I don't normally care for bread pudding but I've wanted to make this one since I saw the recipe 2 years ago. It is delicious. I used pumpkin pie spice instead of nutmeg. The pudding is creamy and the caramel sauce makes it perfect.
Words cannot describe how absolutely DELICIOUS this is! I followed the instructions to prepare in the 9x13 pan and received rave reviews from everyone. It may even replace our pumpkin & pecan pies at next year's Thanksgiving. Easy to make and serve.
I made three desserts for our family Christmas dinner; amond them, this pumpkin bread pudding. The bread pudding received high praise from everyone who had it. It was lighter than we expected a bread pudding to be. The pumpkin flavor was just right. I used another recipe for the caramel sauce so the rating is just for the bread pudding. It's definitely a keeper recipe.
I made this a Thanksgiving and it was a big hit. My son who does not seems to care about anything was thrilled when he found out I was making it for Christmas. Don't let the 9 hour prep time throw you, I subbed some of the really fatty things for low fat and it still tasted super. I let it sit for only a few hours and it was fine. This one will be on many tables in the future.
These bread puddings were phenomenal! My family begged for them again at Christmas time. : ) My dad put a scoop of vanilla ice cream on his pudding, but it wasn't necessary. Also, the recipe asks you to let the bread sit for 8-24 hours. I let it sit for 4 hours and it was still out of this world. I used crusty French bread.
This will be a Fall favorite forever! The aroma was unbelievable! Everyone couldn't wait to eat dessert, even before dinner was served! Very delicious! I don't think there was a caramel covered pecan left in the dish!