One-Dish Caramel-Pecan-Pumpkin Bread Pudding

recipe

Yield:

Makes 11 servings
Total time: 9 Hours, 22 Minutes

Recipe from

Southern Living

Recipe Time

Prep: 27 Minutes
Total: 9 Hours, 22 Minutes

Ingredients

BREAD PUDDING:
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

Preparation

1. Prepare Bread Pudding: 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 chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil.

3. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 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 pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

October 2009
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