Monday, April 18, 2011

Vickey's Carmel Pecan Pumpkin Bread Pudding

Growing up, my mother always said "bread pudding is disgusting", so, I had never even tried it.  That is not until book club this past October.  I can tell you, Mom never tasted Vickey's bread pudding because it is "divine"!  You've got to make this dessert it is one of the best things I've ever tasted.

4 Large Eggs
2 (15 oz.) Canned Pumpkin
1-1/2 Cups Milk
1 Cup Half-n-Half
1 Cup Granulated Sugar
1 t Ground Cinnamon
1/2 t Salt
1/2 t Ground Nutmeg
1/2 t Vanilla Extract
1 (12 oz.) French Bread Loaf, cut into 1" pieces (approx. 10 cups)

1 Cup Pecans (chopped)
1 Cup Light Brown Sugar (firmly packed)
1/2 Cup Butter
1 T Light Corn Syrup
1 t Vanilla Extract

To prepare bread pudding:  Whisk together eggs & next 8 ingredients in a large bowl until well blended.  Add bread pieces, stirring to thoroughly coat.  Cover with plastic wrap, and chill for 8 to 24 hours.

Preheat oven to 350 degrees.  Spoon bread mixture into a 13 x 9 pan, that have been lightly greased.  Cover with aluminum foil.

Bake covered at 350 minutes for 35 minutes. Uncover and bake an additional 15 minutes.

During last 15 minutes of baking, prepare Carmel Pecan Sauce.  Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 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 to 4 minutes or until sugar is dissolved.  Remove from heat, stir in vanilla and pecans.

Remove bread pudding from oven; drizzle with Carmel Pecan Sauce.  Bake additional 5 minutes or until sauce is thoroughly heated and begins to bubble.


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