Caramel Pecan - Pumpkin Bread Puddings |
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Prep Time: 27 Minutes Cook Time: 1 Minutes |
Ready In: 28 Minutes Servings: 11 |
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I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
4 large eggs |
30 ounces canned pumpkin |
1 1/2 cups milk |
1 cup half-and-half |
1 cup granulated sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon vanilla extract |
12 ounces french bread, loaf cut into 1-inch-inch pieces (10 cups) |
1 cup pecans, chopped |
1 cup firmly packed light brown sugar |
1/2 cup butter |
1 tablespoon light corn syrup |
1 teaspoon vanilla extract |
Directions:
1. 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 8-24 hours.
2. Preheat oven to 350. Spoon bread mixture into 11 (6oz) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly). Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350 for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
7. Try This Twist: Prepare as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13x9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.
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