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Pumpkin Bread Pudding Recipe

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This recipe for Pumpkin Bread Pudding is from SOCIAL EATING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pumpkin Bread Pudding:
1 (1 lb.) loaf day old Bread (French, Italian, or Challah), torn into small peices
1 cup Heavy cream
1 cup Half & Half
1 15 ounce can Pumpkin Puree
1 1/2 cups granulated sugar
3 tablespoons melted butter
4 eggs
2 teaspoons vanilla
1 tablespoon Pumpkin pie spice

Praline Sauce:
1 cu unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans

Pumpkin Pie Spice
2 tsp cinnamon
1/8 tsp Nutmeg
1/4 ts Ground Ginger
1/4 tsp Ground Cloves
1/2 tsp Ground Allspice
Directions:
Directions:
1. Preheat oven to 350º.
2. Spray a 9x13 baking dish with cooking spray and place torn peices of bread in the dish.
3. In a large bowl, whisk together heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
4. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread peices.
5. Bake in a preheated oven at 350º for about 1 hour.
6. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over meadium- low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low and stir pecans into the cream mixture. Simmer until sauce thickens, for about 5 minutes; pour over bread pudding to serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hr. 15 min.

 

 

 

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