Caramel-Pecan-Pumpkin Bread Puddings Recipe

Name: Caramel-Pecan-Pumpkin Bread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BREAD PUDDINGS:; 4 large eggs; 2 (15-oz.) cans pumpkin; 1 1/2 cups milk; 1 cup half-and-half; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract; 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups); CARAMEL-PECAN SAUCE:; 1 cup pecans, chopped; 1 cup firmly packed light brown sugar; 1/2 cup butter; 1 tablespoon light corn syrup; 1 teaspoon vanilla extract

Servings: persons

BREAD PUDDINGS:
4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
CARAMEL-PECAN SAUCE:
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

1
Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
2
Preheat oven to 350u00b0. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3
Bake at 350u00b0 for 50 minutes, shielding with foil after 30 minutes.
4
During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5
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 from heat; stir in vanilla and pecans.
6
Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
7
TRY THIS TWIST
8
One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350u00b0 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

1005

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: BREAD PUDDINGS:, 4 large eggs, 2 (15-oz.) cans pumpkin, 1 1/2 cups milk, and more.

Yes, Caramel-Pecan-Pumpkin Bread Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Pecan-Pumpkin Bread Puddings

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