Caramel Pecan Pumpkin Bread Pudding Food

PUMPKIN CARAMEL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
• While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
• Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
• Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
• Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE

Steps:

• Bread Pudding.
• 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
• 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
• Praline Sauce.
• 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
• 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
• 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• For bread pudding:
• Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
• Meanwhile, prepare caramel sauce:
• Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
• Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PUMPKIN BREAD PUDDING WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
• Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
• Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
• Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

CARAMEL-PECAN-PUMPKIN BREAD PUDDING

Steps:

• Prepare Bread pudding..whisk togather eggs, milk, and half and half.Add remaining in gredients...stirring in bread last. Coat bread well. Cover with plastic ..chill for 8 to 24 hours.
• Preheat oven to 350
• Spoon mixture into a greased 13x9 baking dish Bake uncovered for 30 min then cover the last 20 min
• During the last 15 min of baking prepare sauce
• Heat pecans in a medium skillet pver medium to low heat. stirring often. 3-5 min until lightly toasted
• In a small sauce pan cook brown sugar, butterand corn syrup over medium heat..3-4 min. or until sugar is dissolved. Remove from heat and stir in vanilla and pecans.
• Remove bread pudding from the oven..drizzle the sauce over and bake another 5 min. Serve warm

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.