Goodbye Pumpkin Pie, Hello Caramel-Pecan-Pumpkin Bread Pudding!

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!

Ingredients

BREAD PUDDING:

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)

CARAMEL-PECAN SAUCE:

1 cup pecans, chopped

1 cup firmly packed light brown sugar

1/2 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Preparation

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.

Print Recipe

Caramel-Pecan-Pumpkin Bread Pudding

Goodbye Pumpkin Pie, Meet your replacement at our Thanksgiving table~Caramel-Pecan-Pumpkin Bread Pudding!  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.

Prep Time27 mins

Cook Time55 mins

chill time, 8 hours8 hrs

Total Time9 hrs 22 mins

Course: Dessert

Cuisine: American

Keyword: bread pudding, caramel sauce, pecans, Thanksgiving

Servings: 11 servings

Ingredients

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)

CARAMEL-PECAN SAUCE:

• 1 cup pecans chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Instructions

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 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.

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.

Notes

For One-Dish Caramel-Pecan-Pumpkin Bread Pudding:

Prepare recipe as directed in Step 1. 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. Proceed with recipe as directed.

Find 25+ Recipes You’ll Want to Gobble for Your Thanksgiving Feast, HERE.

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