Alright, after sharing my caramel apple bread pudding recipe , I couldn’t resist popping back in today to share my favorite pumpkin pecan bread pudding.
Ingredients
- 8 cups bread, cubed
- 4 eggs
- 1 (15-ounce) can Pumpkin Puree
- 1 cup vanilla yogurt
- 1 cup milk
- 1 cup sugar + 2 Tbsp
- 1 tbsp pumpkin pie spice
- ½ cup raisins
- ½ cup pecans, coarsely chopped
- 1 tsp cinnamon
- Sauce
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
Instructions
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle on top the bread pudding, cover loosely with buttered foil.
- Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
- While the bread pudding is baking, make the caramel sauce.
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
- * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
- * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!
thanks done share recipes to : cakescottage.com/2017/10/02/pumpkin-pecan-bread-pudding/