Goodbye Pumpkin Pie,
Meet your replacement at our Thanksgiving table. . .
Caramel-Pecan-Pumpkin Bread Pudding!
I found a recipe for Caramel-Pecan-Pumpkin Bread Pudding in Southern Living Magazine. I made half a recipe to try it before Turkey Day, baking it in jars to see it received the official hungry-pilgrim stamp of approval :) The Caramel-Pecan Sauce guarantees it will be gobbled up if you’re looking for a dessert for your Thanksgiving feast!
You can make this Bread Pudding in individual ramekins or keep it simple and bake it in a 9 x 13 pan and dish it up when ready to serve!
4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
*(I used 1 1/2 teaspoon pumpkin pie spice instead of cinnamon and nutmeg)
1/2 teaspoon vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 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
Prepare Bread Pudding: 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 to 24 hours.
Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined baking sheet.
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 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 Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
For One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe and spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Prepare Caramel-Pecan Sauce, add to bread pudding and bake and additional 5 minutes or until bubbly and heated.
Caramel-Pecan-Pumpkin Bread Pudding
- 4 large eggs
- 2 15-oz. cans pumpkin puree
- 1 1/2 cups milk
- 1 cup half-and-half
- 1 cup granulated sugar
- 1/2 teaspoon salt
- *1 teaspoon ground cinnamon
- *1/2 teaspoon ground nutmeg may substitute 1 ½ teaspoon pumpkin pie spice for cinnamon and nutmeg
- 1/2 teaspoon vanilla extract
- 1 12-oz. French bread loaf, cut into 1-inch pieces (about 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
- 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 to 24 hours.
- Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) 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 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 puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
Find 25+ Recipes You’ll Want to Gobble for Your Thanksgiving Feast, HERE.
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Good grief!! That is totally sinful and I’m in!! franki
Oh, how delicious sounding…….Sharing this with my friend Portia in RI…aka The Bread Pudding Queen in our cooking circles…she even has a blog dedicated to bread puddings!
Looks yummy. I am going to post one that uses pumpkin bread as the base. Anything bread pudding is great!!
One of my son’s favorites is bread pudding so we will try it this year for Wednesday night dessert to follow crock pot potato soup. Where did you find the adorable turkey mini tureens? It looks fabulous and the little turkeys make it look even more so!
Thanks Sandi! They came from World Market last year :)
Yummy! Your table looks so nice, too!
Wow, if that dessert doesn’t knock my sock off, Mary!! I love bread pudding and this is over the top. Mmmm! xo
Oh, my gosh!! I cannot wait to make this for my family!! I LOVE anything with Pumpkin and this is certain to be well received and enjoyed. Thank you so much for all of the wonderful recipes, ideas, serving suggestions and beautiful photography that you so cheerfully share with us. I pray that you and yours have a truly blessed and Happy Thanksgiving!!
Sure sounds good Mary-cute turkey bakers! I like bread pudding… have to get me some pecans:@)
I love your blog and especially, your photography! This bread pudding sounds like the “ultimate” dessert!
Mary, just today my sister-in-law wrote to say she wanted to prepare bread pudding for our Thanksgiving meal. I think she has a recipe in mind, but I’m forwarding this to her just in case. This looks delicious. Love the idea of presenting it in individual servings. Your turkey dish is adorable!
I love your turkey casserole! And your bread pudding sounds delish. But my daughter would be very upset if we did not have pumpkin pie, as it’s her favorite. Oh well, guess we’ll just have to have both.
Wow! This just sounds scrumptious!! You make it sound so good!! I just love all your pictures to go along with your descriptions!! Hugs to you and the girls!! Jeanne, Chloe & LadyBug
This just looks and sounds absolutely fabulous!! You have created a little dish that is like heaven for the senses because I can almost smell it too, your photos are that wonderful!!
If this recipe tastes half as good as it looks, it will be a new standard Thanksgiving Dish. I plan to try this for my 94 year “young” Grandmother who has shared some pretty great stories about Bread Pudding in house growing up. Thank you for sharing.
another glimpse of our twin tables, thank heavens we don’t have to shop next door to each other, the cat fights would be manic over all the goodies we both seam to adore!
OF COURSE I THINK ITS BEAUTIFUL! ;-)
This I would make for myself, and eat the whole thing! My family won’t eat anything pumpkin unless it’s pumpkin pie. Thanks for sharing.
I am not sure why, but I’ve never developed a taste for bread pudding. As good as yours looks and sounds, I think we’ll stick with pumpkin pie.
Hands down winner! I don’t like pumpkin pie anyway, but bread covered in a caramel pecan sauce sounds like heaven! I admire you for doing taste testing, and I love the jars! Clever clever! My SIL is bringing dessert this year, I should send her your way with a few hints!! I love your turkey tureens too~ Can’t wait to see what else you are making, I’m still working on our menu, can’t decide! I wonder if I could slip this bread pudding in as a side dish!
Mary…I am not a fan of bread pudding, but this one is one that I know I would love…the combination of carmel, pecan and pumpkin is a winning combination and I am pinning this and taking this recipe to my sister’s for Thanksgiving!…your presentation is always magnificent!…Have a wonderful weekend Mary!!
Mmmmm, but I do have to admit, I can’t live without my traditional pumpkin pie since my recipe is so divine, so this would be an addition. Thanks for sharing. Looks delightful!!
This recipe sounds great!
Great to have you at Seasonal Sundays.
– The Tablescaper
Looks wonderful…love those turkey dishes!
Oh my, this looks soooooooooooooooooo good. Thanks tons for linking to Inspire Me. Hugs, Marty
Bread Pudding is on the agenda for this week, but not this variety. It looks delish and I can see it in my future.
This looks delicious! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
Appreciation to my father who told me regarding this website, this blog is truly amazing.
Sounds delicious. I may not trade it for pumpkin pie, but I see this bread pudding in my near future!
Well there is nothing like being the ‘hit’ dish at family Thanksgiving dinner. I made the 9×13 pan version and it was the most talked about! Thank you again for another winning recipe.
I made this deliciousness for the 2nd year and took it to work. Now several of my co-workers are making it for their Thanksgiving dinners too!
Hi Rhonda, I’m so glad it was a hit! Happy Thanksgiving to you!