I saw this Caramel Pumpkin Pecan Bread Pudding recipe on the Southern Living Website and I knew that I was making it. I am, as you know, on a bourbon and pumpkin kick right now..so I added bourbon. You can certainly leave it out..but it is SO good with it.
Soaking the pudding overnight allows the flavors to blend before baking. This was an extremely moist, flavorful bread pudding, which by the way isn’t usually one of my favorites. I am thinking a steaming plate of this …a good cognac and a fire in the fireplace would be a great end to a chilly evening..and make you feel a bit like badger in Wind in the Willows.
This is a great way to have a fantastic dessert on a weeknight. You can toss it together the night before and shove it in the oven while you are fixing dinner.
- Bread Pudding:
- 4 large eggs
- 1 pie pumpkin, roasted (about 4 to 4 1/2 cups)
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
- 10 cups of bread cubes from challah, brioche or french bread
Bread Crumbs
- 1 1/2 cup Panko
- 1/4 cup brown sugar
- 1 tsp cinnamon
Caramel Pecan Sauce
- 1 cup pecans, chopped
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 2-4 tbs bourbon, optional
- 1 tablespoon organic light corn syrup
- 2 teaspoon vanilla extract
Instructions:
Pudding:
1. Whisk together all ingredients except the bread in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat
2.Pour in a greased 13×9 inch pan. Cover with plastic wrap, and chill overnight or up to 24 hours.
3. Preheat oven to 350°. Remove the pudding from the fridge and let stand for 20 minutes.
4. Mix bread crumbs, cinnamon, and 1/4 cup brown sugar.
5. Remove plastic wrap. Sprinkle on bread crumb mixture, and cover with aluminum foil.
6. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.
Sauce:
7. 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. Remove pecans and add butter. Melt and heat until golden brown. Add brown sugar, bourbon, and syrup.
8. Cook brown sugar, butter, bourbon, 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.
9. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes longer or until sauce is thoroughly heated and begins to bubble.
yield: 13 x 9 inch pan
images:marye audet
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