Ingredients: |
Ingredients: 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
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Directions: |
Directions: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.
Preheat oven to 350'. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mount 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 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 pudding 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, however Spoon chilled bread mixture into a lightly greased 13 X 9" baking dish. Cover with aluminum foil. Bake, covered, at 350' for 35 minutes. Uncover and bake 15 minutes. Proceed with cooking topping and top pudding.
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This recipe for Caramel-Pecan-Pumpkin Bread Pudding is from