Old-Fasioned Bake Sale ~ Caramel-Pecan-Pumpkin Bread Pudding

Thursday, October 6, 2011

Okay, bread pudding probably is a stretch for a bake sale but the fact that these are individual servings brings into the realm of MY possiblities :)

So now it is confession time -- I haven't made this recipe YET. I am having company this weekend and this recipe is from my Pinterest to-try folder. How can you go wrong with bread pudding, pumpkin AND caramel -- simply has to be YUMMY (HOPING my company thinks so)!! Since I didn't have anything else prepared for this week, I figured I'd just go ahead and share the recipe a week earlier than I had actually planned to and we can all try it together. I'll report back after the weekend :)

Happy Baking!!

photo credit: Southern Living

Caramel-Pecan-Pumpkin Bread Pudding
(Printable Version)

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)

1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

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. Preheat oven to 350°. 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. Bake at 350° for 50 minutes, shielding with foil after 30 minutes. 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. 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. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Sharing at Honey's Potpourri Party AND Miss Michael's Foodie Friday!