Caramel-Pecan-Pumpkin Bread Puddings

Caramel-Pecan-Pumpkin Bread Puddings
Photo by Jim Franco

Ingredients

  • CARAMEL-PECAN SAUCE:
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1 ½ cups milk
  • + 10 more ingredients
    • 1 tablespoon light corn syrup
    • 1 cup half-and-half
    • ½ cup butter
    • 2 (15-oz.) cans pumpkin
    • 1 cup granulated sugar
    • 1 cup pecans, chopped
    • BREAD PUDDINGS:
    • 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
    • 1 cup firmly packed light brown sugar
    • ½ teaspoon vanilla extract

1. Prepare Bread Puddings: 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. 2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Rameki...

View full recipe at My Recipes

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