Caramel-Pecan-Pumpkin Bread Puddings

Hands-On Time: 27 min.; Total Time: 9 hr., 22 min.

Yield: Makes 11 servings

Ingredients

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

Preparation

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. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

TRY THIS TWIST

One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.