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Pumpkin Pecan Bread Pudding

 Pumpkin Pecan Bread Pudding Looking for the ultimate breakfast dish for thanksgiving? Don't look anymore! This super decadent pumpkin a...

 Pumpkin Pecan Bread Pudding


Looking for the ultimate breakfast dish for thanksgiving? Don't look anymore! This super decadent pumpkin and caramel nut bread pudding is a great addition to any Thanksgiving table. 

Ingredients
1 cup vanilla yogurt
4 eggs
1 (15-ounce) can Pumpkin Puree
1 cup milk
1 cup sugar + 2 Tbsp
½ cup raisins
1 tbsp pumpkin pie spice
8 cups bread, cubed
½ cup pecans, coarsely chopped
1 tsp cinnamon
Sauce
1 cup Unsalted Butter
1 cup Brown Sugar
1 cup Heavy Cream
Instructions :
* Preheat oven to 350 degrees.
* Spray cooking spray in a 9×13 baking dish.
* Whisk yogurt, milk, eggs, pumpkin puree, pumpkin spice, and 1 cup sugar in a large bowl. Add the raisins and stir in the bread cubes carefully. Add to the prepared pan.
* In a small bowl, mix 2 tablespoons of sugar and 1 teaspoon of cinnamon.
* Sprinkle the bread pudding over it, loosely cover it with butter paper. Remove the foil, sprinkle with the pecans and bake until the top is golden brown and half firm, 20 to 25 minutes more.
* While the bread pudding is baking, make the caramel sauce.
* In a heavy saucepan, mix butter, cream, and brown sugar; bring to a boil.
* Reduce heat to medium and cook over heat medium to simmer over medium-low heat for about 5 minutes until the sauce thickens. Pour over the bread pudding to serve. Add vanilla ice cream.
* If you can leave the bread cubes outside for a few hours, they will be very dry. If not, simply place them on a baking sheet and bake them at 350 for 10-15 minutes or until they dry but are not toasted.
* You can make it the night before and put it in the oven for breakfast, in fact, it is better to rest it overnight! 

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