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!
Caramel-Pecan-Pumpkin Bread Puddings
Photo: Jim Franco; Styling: Lynda White
More From Southern Living
Total: 9 Hours, 22 Minutes
- BREAD PUDDINGS:
- 4 large eggs
- 2 (15-oz.) cans pumpkin
- 1 1/2 cups milk
- 1 cup half-and-half
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
- CARAMEL-PECAN SAUCE:
- 1 cup pecans, chopped
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
- 3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
- 4. 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.
- 5. 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.
- 6. 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 1. 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 6.
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