Caramel Pecan Pumpkin Bread Pudding Recipes

PUMPKIN CARAMEL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
• While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
• Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
• Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
• Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

CARAMEL PECAN - PUMPKIN BREAD PUDDINGS

Steps:

• 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.
• 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.
• Bake at 350 for 50 minutes, shielding 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, 3-5 minutes or until lightly toasted and fragrant.
• Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3-4 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.
• 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.

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.