Caramel Pecan Pumpkin Bread Pudding
- Bread Pudding
- 4 large eggs
- 2 (15oz) cans pumpkin
- 1 1/2 c milk
- 1 c half and half
- 1 c sugar
- 1 t ground cinnamon
- 1/2 t salt
- 1.2 t nutmeg
- 1/2 t vanilla
- 1 (12 oz) French bread loaf, cut into 1 in pieces-10 cups
- Caramel Pecan Sauce
- 1 c chopped pecans
- 1 c firm packed light brown sugar
- 1/2 c butter
- 1 T light corn syrup
- 1 t vanilla
Prepare bread puddings-Whisk together eggs and next 8 ingred in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap and chill 8-24 hrs.
Preheat oven to 350. Spoon bread mix into 11 (6oz) lightly greased ramekins Will be completely full and mixture will mound slightly. Place on and aluminum foil lined jelly roll pan
Bake at 350 for 50 min, shielding with foil after 30 min
During last 15 min of baking, prepare Sauce. Heat pecans in a med skillet over med low heat stirring often 3-5 min or until lightly toasted and fragrant/.
Cook brown sugare, butter, and corn syrup in a small saucepan over med heat, stirring occasionally 3-4 min or until sugar is dissolved. Remove from heat, stir in vanilla and pecans.
Remove bread puddings from oven, drizzle with sauce Bake 5 min or until sauce is thoroughly heated and begins to bubble.
one dish- prepare as directed in step one spoon chilled bread mix into a lightly greased 13 x 9 baking dish. Cover with aluminum foil. Bake covered at 350 for 35 min. Uncover and bake 15 min Proceed with recipe as directed in steps 4-6