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Pumpkin-Pecan Pudding with Caramel Drizzle

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Submitted by: slulibby

 

This bread pudding has cubes of raisin bread folded into a spiced mixture of pumpkin, eggs, brown sugar and light cream, and is served with caramel sauce and whipped cream.
 

Ingredients

  • 2 large eggs, beaten
  • 1 15-ounce can pumpkin
  • 1 cup packed brown sugar
  • 2 cups half-and-half or light cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1 1/2 teaspoons vanilla extract
  • 10 cups cubed raisin bread
  • Purchased caramel sauce
  • 1/2 cup chopped pecans
  • Fresh whipped cream
  • Cocoa powder

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Method

In a large bowl, whisk together eggs, pumpkin, brown sugar, half-and-half, pumpkin pie spice, cinnamon, ginger, salt and vanilla extract to blend. Fold in bread cubes, then stir in pecans. Transfer mixture to an 11x7-inch glass baking dish; let stand about 15 minutes to allow bread to absorb. Meanwhile, preheat oven to 350 degrees. Bake until tester inserted into center comes out clean, about 40 minutes. Warm the caramel sauce in saucepan or a microwave-safe bowl. Serve pudding with fresh whipped cream, a drizzle of warmed caramel sauce and a dusting of cocoa powder.

 

Notes:

 

Number of Servings: 8

 

Submitted by: slulibby ()

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