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 puddings 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.
You can find a printable version, here.
You’re invited to join me at the table . . .
As well as at 19 other bloggers’ inspiring and creative tables for All Things Home Thanksgiving Tablescape Showcase.