Ingredients for Pumpkin Bread Pudding With Praline Pecan Sauce
- 4 large eggs, lightly beaten
- 1 (15 ounce) can pumpkin puree
- 2 cups milk
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (1 pound) loaf French bread, day-old, cut into 1 inch cubes
- Made from 1 cup chopped pecans, 1 cup packed brown sugar, 1/2 cup melted butter, 1/4 cup corn syrup
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 1/4 cup corn syrup
- 1/4 teaspoon ground cloves
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How to Make Pumpkin Bread Pudding With Praline Pecan Sauce
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine cubed bread, pumpkin puree, eggs, granulated sugar, milk, cinnamon, nutmeg, cloves, and salt. Mix well to ensure bread is evenly moistened.
- Pour bread mixture into the prepared baking dish. Let it sit for 15-20 minutes to allow the bread to soak up the custard.
- While the bread pudding soaks, prepare the praline pecan sauce: In a medium saucepan over medium heat, combine pecans, brown sugar, and melted butter. Cook, stirring frequently, until the sugar is melted and the pecans are toasted and coated, about 5-7 minutes.
- Pour the praline pecan sauce evenly over the bread pudding.
- Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden brown. If the top is browning too quickly, loosely cover with foil.
- Let the bread pudding cool slightly before serving. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
217g
Fat
43g
Carbs
29g
