Caramel Pumpkin Bread Pudding, 10/24/2011 - KATV - Breaking News, Weather and Razorback Sports

Caramel Pumpkin Bread Pudding, 10/24/2011

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Jason Knapp

UCA

 

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 freshly ground cinnamon

1/2 teaspoon salt

1/2 teaspoon freshly 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 halves and pieces

1 cup firmly packed light brown sugar

1/2 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Preparation

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 hours or up to overnight.

Preheat oven to 350.  Spoon mixture into a greased casserole dish.  Dish should be full and mounding.

Bake at 350° for 50 minutes, cover 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.  Yields 11 servings.

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