A typical bread pudding has raisins it, which I despise greatly. But this bread pudding is moist, beautiful, and full of flavor. This dessert needs to get started a full day before you are actually going to make it, and let me tell you, it is worth the wait...but you have to wait, because if you make it before the bread has really had a chance to soak in that beautiful pumpkin spiced flavor, you will be sorry. I'm just warning ya!
Also, this dessert creates five beautiful full ramekins. So invite your four favorite people over to share in this treat and have a movie night or, for an even better idea, serve this at your New Year's Eve gathering. That's right, make yourself and your friends indulge in this - that way you can all be in the same boat before the dieting begins the next day!
Pumpkin Bread Pudding with Caramel-Pecan Sauce
2 large eggs
1 15oz can pumpkin
1 1/4 cup heavy cream
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp vanilla extract
1/2 of a 12oz loaf of french bread, cut into 1 inch cubes
1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter
1 TB corn syrup
1 tsp vanilla extract
In a large bowl, whisk together eggs, pumpkin, cream, sugar, cinnamon, salt, nutmeg, and vanilla. Add bread cubes and stir to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
Pre-heat oven to 350 degrees. Lightly grease 5 ramekins and fill with bread mixture. Place ramekins on a cookie sheet and bake for 50 minutes, lightly tenting with foil for the last 20 minutes.
During the last 15 minutes, prepare your sauce:
Toast pecans in a skillet over medium heat, stirring frequently for about 3-4 minutes or until fragrant. Remove from heat and set aside. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in pecans and vanilla extract.
Once bread puddings are finished cooking, remove from oven and top with the caramel-pecan sauce.
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