Caramel Pecan Pumpkin Bread Puddings Recette

Indulge in the decadent flavors of fall with this Caramel Pecan Pumpkin Bread Pudding! Inspired by a Southern Living Magazine recipe, this comforting dessert features tender bread pudding infused with warm pumpkin spice, topped with a rich and nutty caramel pecan sauce. Perfect for a cozy night in or a special occasion, this recipe is sure to become a new family favorite.

Préparation 30 min

Cuisson 88 min

Calories 489.9 kcal

Protéines 19g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Caramel Pecan Pumpkin Bread Puddings

4 large eggs
Canned Pumpkin
1 cup milk
Half And Half
Granulated Sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
French Bread
1 cup pecan halves
Light Brown Sugar
1/4 cup unsalted butter
Light Corn Syrup

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Comment préparer Caramel Pecan Pumpkin Bread Puddings

Preheat oven to 350°F (175°C).
Whisk together 4 large eggs, 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup milk, and 1 teaspoon vanilla extract in a large bowl until well blended.
Cut 1 pound of day-old bread (challah or brioche recommended) into 1-inch cubes. Add bread cubes to the wet ingredients, stirring gently to coat thoroughly.
Cover the bowl with plastic wrap and chill for at least 8 hours, or preferably overnight (up to 24 hours).
Lightly grease 11 (6-ounce) ramekins.
Spoon the chilled bread pudding mixture evenly into the ramekins.
Place the ramekins on a baking sheet lined with aluminum foil.
Bake for 50 minutes, shielding with foil after 30 minutes to prevent over-browning.
While the bread pudding bakes, prepare the caramel-pecan sauce:
Toast 1 cup pecan halves in a medium skillet over medium-low heat for 3-5 minutes, or until fragrant and lightly toasted. Set aside.
In a small saucepan, combine 1/2 cup packed brown sugar, 1/4 cup unsalted butter, and 1/4 cup light corn syrup. Cook over medium heat, stirring occasionally, for 3-4 minutes, or until the sugar is completely dissolved.
Remove from heat and stir in 1 teaspoon vanilla extract and the toasted pecans.
Remove the bread puddings from the oven.
Drizzle generously with the warm caramel-pecan sauce.
Bake for an additional 5 minutes, or until the sauce is bubbly and heated through.
Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

168g

Fat

45g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Desserts Puddings And Mousses Seasonal Taste Mood 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Caramel Pecan Pumpkin Bread Puddings ?

Caramel Pecan Pumpkin Bread Puddings prend environ 118 minutes du début à la fin — environ 30 minutes de préparation et 88 minutes de cuisson.

Combien de calories contient Caramel Pecan Pumpkin Bread Puddings ?

Caramel Pecan Pumpkin Bread Puddings contient environ 489.9 calories par portion, avec environ 19 g de protéines, 22 g de glucides et 33 g de lipides.

De quels ingrédients ai-je besoin pour Caramel Pecan Pumpkin Bread Puddings ?

Les principaux ingrédients de Caramel Pecan Pumpkin Bread Puddings sont Eggs, Canned Pumpkin, Milk, Half And Half, Granulated Sugar, Ground Cinnamon. Consultez la liste complète avec les quantités ci-dessus.