Tuesday, November 15, 2011

Pumpkin Bread Pudding with Caramel Pecan Sauce

Here's the recipe I did this morning on the Kansas CW!  It is so easy and delicious!


4 large eggs
2 (15 oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. vanilla
1 (1 lb.) french bread loaf, crusts removed & cut into 1-inch pieces (about 10 cups)


1 cup firmly packed light brown sugar
3/4 cup butter
1 Tbsp. light corn syrup
1 tsp. vanilla
1 cup pecans, chopped

  1. Prepare Bread Pudding:  Whisk together first 9 ingredients in a large bowl until well blended.  Add bread pieces, stirring to coat. Cover with plastic wrap, and chill for 8 - 24 hours.
  2. Preheat oven to 350.  Spoon bread mixture into lightly greased 9 x 13-inch baking dish.  Cover with aluminum foil.  Bake, covered, at 350 for 35 minutes.  Uncover and bake 15 minutes. Proceed with sauce recipe.

  1. During last 15 minutes of baking, 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 form heat; stir in vanilla and pecans.  
  2. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce.  Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.