Warm puddings aren't restricted to winter months. You can eat them in spring and summer as well. For me, warm puddings are a heaven-sent on a rainy day. I like to sit by the window with a pudding plate in my hand and enjoy watching the rain fall down outside. Bread pudding recipe is my favorite pudding. Here's a delicious pumpkin bread pudding recipe with pecan caramel sauce that everyone in my family loves.
What you need:
- Four large eggs
- 2 cans pumpkin
- One cup half and half
- One cup white sugar
- One teaspoon ground cinnamon
- Half a teaspoon salt
- Half (1/2) teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one-day old French bread loaf
For the sauce:
- 1 cup chopped pecans
- One cup light brown sugar
- 1/2 cup butter
- One (1) tablespoon light corn syrup
- One (1) teaspoon vanilla extract
Method:
- I normally use fresh ground nutmeg and cinnamon, but you can also use store-bought spices.
- Take the eggs and half and half in a mixer bowl and mix them well.
- Add the sugar to the mix and combine well to dissolve the sugar.
- Puree the canned pumpkin to get a fine puree.
- Add the pumpkin puree to the egg mix and combine well.
- Stir in the salt, ground nutmeg, vanilla extract and ground cinnamon.
- Combine all the ingredients well.
- Cut the French bread loaf in half lengthwise and then cut in small 1-inch cubes.
- Add the bread cubes to the pudding mix and stir carefully so that all of the bread cubes are well coated.
- Cover the bowl with plastic wrap and leave it in the fridge for eight (8) to twenty-four (24) hours dependent on the time you have.
- Pre-heat the oven to 350 F.
- Lightly grease eleven ramekins.
- Spoon the chilled bread mixture into the ramekins.
- Bake in the heated oven for 35 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 aluminium foil and then bake for a further 15 minutes.
To prepare the sauce:
- Place the pecans in a frying pan and gently roast them for three (3) to five (5) minutes over a medium-low heat.
- Take the butter, sugar and light corn syrup in a pan and heat over low heat until the sugar dissolves.
- Remove from the heat, add the pecans and vanilla and stir well.
- Remove the pudding from the oven and drizzle the sauce over the pudding generously.
- Place the ramekins back in the oven for an additional 5 minutes or until the sauce is hot and bubbling.
- Remove from the oven and serve hot or warm.
What you need:
- Four large eggs
- 2 cans pumpkin
- One cup half and half
- One cup white sugar
- One teaspoon ground cinnamon
- Half a teaspoon salt
- Half (1/2) teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one-day old French bread loaf
For the sauce:
- 1 cup chopped pecans
- One cup light brown sugar
- 1/2 cup butter
- One (1) tablespoon light corn syrup
- One (1) teaspoon vanilla extract
Method:
- I normally use fresh ground nutmeg and cinnamon, but you can also use store-bought spices.
- Take the eggs and half and half in a mixer bowl and mix them well.
- Add the sugar to the mix and combine well to dissolve the sugar.
- Puree the canned pumpkin to get a fine puree.
- Add the pumpkin puree to the egg mix and combine well.
- Stir in the salt, ground nutmeg, vanilla extract and ground cinnamon.
- Combine all the ingredients well.
- Cut the French bread loaf in half lengthwise and then cut in small 1-inch cubes.
- Add the bread cubes to the pudding mix and stir carefully so that all of the bread cubes are well coated.
- Cover the bowl with plastic wrap and leave it in the fridge for eight (8) to twenty-four (24) hours dependent on the time you have.
- Pre-heat the oven to 350 F.
- Lightly grease eleven ramekins.
- Spoon the chilled bread mixture into the ramekins.
- Bake in the heated oven for 35 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 aluminium foil and then bake for a further 15 minutes.
To prepare the sauce:
- Place the pecans in a frying pan and gently roast them for three (3) to five (5) minutes over a medium-low heat.
- Take the butter, sugar and light corn syrup in a pan and heat over low heat until the sugar dissolves.
- Remove from the heat, add the pecans and vanilla and stir well.
- Remove the pudding from the oven and drizzle the sauce over the pudding generously.
- Place the ramekins back in the oven for an additional 5 minutes or until the sauce is hot and bubbling.
- Remove from the oven and serve hot or warm.
About the Author:
About the author: Anukriti has a unique point of view on bread and bread recipes. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and strategies in traditional bread recipes.Her Pumpkin Bread Pudding Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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