Here's the recipe I did this morning on the Kansas CW! It is so easy and delicious!
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 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)
CARAMEL PECAN SAUCE
1 cup firmly packed light brown sugar
3/4 cup butter
1 Tbsp. light corn syrup
1 tsp. vanilla
1 cup pecans, chopped
- 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.
- 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.
- 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.
- Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
