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
Method:
- 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.
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
Method:
- 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.
About the Author:
About the author: Anukriti has a completely unique viewpoint on bread and bread recipes. Anukriti's avid eye for 'cause and effect' enables her to substitute local ingredients and techniques in classical bread recipes.Her Pumpkin Bread Pudding Recipe is Anukriti's latest amazing offering.More of Anukriti's unique recipes are found on Bread Recipe Secrets.