Pumpkin Bread Pudding Perfection
PUMPKIN BREAD PUDDING WITH PECAN PRALINE SAUCE
INGREDIENTS
Pumpkin Bread Pudding
1 (1lb) loaf day old Bread (French, Italian, or Challah),
1/2 cup Raisins (or dried cranberries)
1/2 cup toasted, chopped Pecans
2 cup (16oz/ 450g) Heavy Cream
1 cup (8oz/ 225g) Milk
2 Cups 15oz (1can) Pumpkin Puree**
1-1/2 cups Brown Sugar
3 tablespoon (1 1/2oz) butter, melted
4 Eggs
2 teaspoons Vanilla
1 tablespoon Pumpkin Pie Spice, or cinnamon (recipe below for pie spice)
Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Pumpkin Pie Spice (if you can’t find it where you shop, here are the ingredients to make your own)
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
METHOD
1. In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
2. Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
3. Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
4. Generously butter a deep 9 x 13 baking dish
Bake in a preheated oven at 350 degrees F (180oC) for about 1 hour.
5. To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
6. Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!
**Note from Yummy Tummy Zone: Be sure to use Pumpkin Puree NOT Pumpkin Pie Puree. The Pumpkin Pie Puree has already been sweetened whereas the Pumpkin Puree is just plain pureed pumpkin, which is just what you want.
