Caramel-Pecan-Pumpkin Bread Puddings

  • kkdb1106 Posted: 10/22/09
    Worthy of a Special Occasion

    My friends and family couldn't get enough of this. It was absolutlely delicious. Everyone asked for the recipe. The only thing I omitted was the corn syrup - didn't have on hand. Definitely a keeper!!

  • laylaz777 Posted: 12/31/09
    Worthy of a Special Occasion

    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.

  • lscoles Posted: 10/04/09
    Worthy of a Special Occasion

    Oh my goodness...this is died and gone to heaven delicious!

  • KendraD Posted: 10/04/09
    Worthy of a Special Occasion

    I made this recipe for a potluck picnic today. All I brought home were a couple of crumbs and many rave reviews.

  • khaines00 Posted: 10/06/09
    Worthy of a Special Occasion

    I had a fall party to go to this past Saturday and I needed to bring a dish with me. I was looking at my Southern Living magazine on Friday and came across this recipe. I had to try it. Let me say, wow, what a big hit this was. Everyone was talking about it and wanted to get the recipe. I will definitely be making this again in the future. Definitely worth trying and its easy to make too. Its a great dish to take to parties and family get-togethers.

  • Southrnbychoice Posted: 11/15/09
    Worthy of a Special Occasion

    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!

  • RachFace Posted: 11/30/09
    Worthy of a Special Occasion

    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.

  • Wildpiglet Posted: 12/24/09
    Worthy of a Special Occasion

    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.

  • Jan014 Posted: 12/25/09
    Worthy of a Special Occasion

    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.

  • rhondainGA Posted: 12/06/10
    Worthy of a Special Occasion

    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.

  • lwd7702 Posted: 10/15/12
    Worthy of a Special Occasion

    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.

  • noname83 Posted: 11/24/12
    Worthy of a Special Occasion

    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!

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