caramel-pecan-pumpkin bread pudding

Name: Caramel-Pecan-Pumpkin Bread Pudding
Prep time: 8 h
Ingredients: BREAD PUDDING; 4 - eggs; 2 can(s) pumpkin puree; 1 1/2 cup(s) milk; 1 cup(s) half and half; 1 cup(s) sugar; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) vanilla extract; 1 - 12 oz loaf of french bread cut into 1 inch peices(about 10 cups); CARAMEL PECAN SAUCE; 1 cup(s) chopped pecans; 1 cup(s) packed light brown sugar; 1/2 cup(s) butter; 1 tablespoon(s) light corn syrup; 1 teaspoon(s) vanilla extract

(4 ratings)

review

Private Recipe by

Debbie W

@debbie110772

SW, LA

This recipe I got from a Southern living magazine. It is wonderful in the fall.

(4 ratings)

prep time 8 Hr

Ingredients For caramel-pecan-pumpkin bread pudding

BREAD PUDDING
4

eggs
2 can

pumpkin puree
1 1/2 c

milk
1 c

half and half
1 c

sugar
1 tsp

cinnamon
1/2 tsp

salt
1/2 tsp

ground nutmeg
1/2 tsp

vanilla extract
1

12 oz loaf of french bread cut into 1 inch peices(about 10 cups)
CARAMEL PECAN SAUCE
1 c

chopped pecans
1 c

packed light brown sugar
1/2 c

butter
1 Tbsp

light corn syrup
1 tsp

vanilla extract

How To Make caramel-pecan-pumpkin bread pudding

1
Prepare Bread pudding..whisk togather eggs, milk, and half and half.Add remaining in gredients...stirring in bread last. Coat bread well. Cover with plastic ..chill for 8 to 24 hours.

2
Preheat oven to 350
3
Spoon mixture into a greased 13x9 baking dish Bake uncovered for 30 min then cover the last 20 min
4
During the last 15 min of baking prepare sauce
5
Heat pecans in a medium skillet pver medium to low heat. stirring often. 3-5 min until lightly toasted
6
In a small sauce pan cook brown sugar, butterand corn syrup over medium heat..3-4 min. or until sugar is dissolved. Remove from heat and stir in vanilla and pecans.
7
Remove bread pudding from the oven..drizzle the sauce over and bake another 5 min. Serve warm
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