Mouth-watering Pudding Pumpkin Bread Recipe

By Anukriti Parsai

Warm puddings aren't restricted to winter months. You can eat them during summer and spring as well. For me, warm puddings are a god-sent on a wet day. I like to sit by the window with a plate of pudding in my hand and enjoy gazing at the rain on the outside. Bread pudding recipe is my favorite. Here is a delicious pumpkin bread pudding recipe with pecan caramel sauce that my whole family loves.

What you will need:

- 4 large eggs

- Two cans pumpkin

- One (1) cup half and half

- One (1) cup white sugar

- One teaspoon ground cinnamon

- Half (1/2) teaspoon salt

- Half (1/2) teaspoon ground nutmeg

- Half a teaspoon vanilla extract

- One (1) one day old French bread loaf

For the sauce:

- One (1) cup chopped pecans

- One (1) cup light brown sugar

- Half (1/2) cup butter

- One tablespoon light corn syrup

- One teaspoon vanilla extract


- I normally use fresh ground nutmeg and cinnamon, but you can also use store-bought spices.

- Put the eggs and half and half in a mixer bowl and blend together well.

- Add the sugar to this mixture and blend together until the sugar dissolves.

- Puree the canned pumpkin to get a fine puree.

- Add the pumpkin puree to the egg mix and blend well.

- Mix in the salt, ground nutmeg, vanilla extract and ground cinnamon.

- Blend all of the ingredients well.

- Cut the French bread stick in half lengthwise and then cut in small 1 inch cubes.

- Add the bread pieces into the pudding mix and stir well so all the bread cubes are well coated.

- Cover the bowl with plastic wrap and place it in the refrigerator for eight (8) to 24 hours depending on how much time you have.

- Preheat the oven to 350F.

- Lightly grease eleven (11) ramekins.

- Spoon the chilled bread mixture into the ramekins.

- Bake in the heated oven for thirty-five minutes.

- Don't fill the ramekins to the top as the pudding will puff up while cooking.

- After thirty-five minutes, cover the ramekins with foil and bake for an additional fifteen (15) minutes.

Preparing the sauce:

- Take the pecans in a frying pan and gently roast them for three to five minutes over medium-low heat.

- Place the butter, sugar and light corn syrup in a saucepan and heat over low heat to dissolve the sugar.

- Take from the heat, add the pecans and vanilla and stir well.

- Take the ramekins out of the oven and generously drizzle the sauce over the top.

- Bake the pudding for a further 5 minutes or until the sauce is bubbling and hot.

- Remove the pudding from the oven and serve hot or warm.

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