Caramel-Pecan Pumpkin Bread Pudding

[Guest guest]

Boy, this is rich and sooooo good!!

 

Bread Pudding

 

4 large eggs

2 - 15 oz. cans pumpkin (or one large 29 ounce can) (Pure pumpkin, with no

spices in it)

1-1/2 cups milk

1 cup of half & half

1 cup granulated sugar

1 tsp. ground cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp vanilla

1 (12 oz) French bread loaf, cut into one-inch pieces (about 10 cups)

 

Part 1

1 whisk together eggs and next 8 ingredients in a large bowl

2 add bread

3. Cover with plastic wrap and chill 8 to 24 hours

 

Part 2

Preheat oven to 350 degrees F.

Spoon chilled bread mixture into a greased 9 X 13 baking dish. Cover with

aluminum foil. Bake covered for 35 minutes. Uncover and bake for 15

minutes.

 

Caramel-Pecan Sauce

 

1 cup firmly packed light brown sugar

1/2 cup butter

1 tsp light corn syrup

1 tsp vanilla

1 cup pecans

 

Cook itemss 1, 2, and 3 for 3 to 4 minutes, stirring occasionally, then add

pecans and vanilla.

 

Remove bread pudding from the oven. Drizzle with the caramel-pecan sauce.

Bake for 5 more minutes or until sauce is thoroughly heated and begins to

bubble!!

 

Happy Eating!!

 

--

Marilyn Daub

mcdaub

My Cats Knead Me!!!

Vanceburg, KY