Pumpkin Bread Pudding with Caramel Pecan Sauce
Pumpkin season isn't complete until you make this rich bread pudding using Prairie Farms Milk and Half-and-Half.
Servings 8
Ingredients:
Pumpkin Bread Pudding
- 4 Eggs
- 2 (15 oz) cans Pumpkin Puree
- 1 ½ cups Prairie Farms Whole Milk
- 1 cup Prairie Farms Half-and-Half
- 1 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Kosher Salt
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ½ tsp Pure Vanilla Extract
- 1 (12 oz) loaf French Bread cut into 1-inch pieces
Caramel Pecan Sauce
- 1 cup Pecans chopped
- 1 cup Light Brown Sugar
- ½ cup Prairie Farms Butter
- 1 tbsp Light Corn Syrup
- 1 tsp Pure Vanilla Extract
Directions:
Pumpkin Bread Pudding
- In a large bowl, whisk together the eggs, pumpkin, milk, half-and-half, sugar, cinnamon, salt, nutmeg, ginger, and vanilla extract. Add cubed bread pieces and stir to thoroughly coat. Cover with plastic wrap and chill in the refrigerator for 8 to 24 hours.
- Preheat oven to 350°F. Line a rimmed baking sheet with foil. Coat 8 ramekins (6-9 oz) with butter and place on baking sheet. Spoon bread pudding mixture into ramekins, filling to the very top. Bake for 30 minutes, then cover with foil and bake for another 20 minutes.
Caramel Pecan Sauce
- In the last 20 minutes of baking, prepare the caramel. In a medium-sized pot over medium heat, add pecans and lightly toast until fragrant, about 5 minutes. Add pecans to a small bowl and return pot to stove.
- Add brown sugar, butter, and corn syrup to pot. Stir and cook until sugar is dissolved, about 3-4 minutes. Remove from heat, then stir in vanilla extract and pecans.
- Remove bread puddings from oven, then top with caramel sauce. Serve and enjoy!
Notes
This bread pudding can also be made in a 9x13-inch baking dish. Bake according to step 2.
Baked bread pudding can be stored in an airtight container in the refrigerator for 3-4 days.
