Tempting Pudding Pumpkin Bread Recipe

Warm puddings aren’t restricted to winter months. You can eat them during summer and spring as well. For me, warm puddings are heaven-sent on a stormy day. I like to sit by the window with a pudding plate in my hand and enjoy gazing at the rain on the outside. Bread pudding recipe is my all-time favorite. Here’s a delicious pumpkin bread pudding recipe with pecan caramel sauce that my whole family loves.

What you’ll need:

– Four (4) large eggs

– 2 cans pumpkin

– 1 cup half and half

– 1 cup white sugar

– One teaspoon ground cinnamon

– 1/2 teaspoon salt

– 1/2 teaspoon ground nutmeg

– Half (1/2) teaspoon vanilla extract

– 1 one day old French bread stick

For the sauce:

– 1 cup chopped pecans

– 1 cup light brown sugar

– Half cup butter

– One tablespoon light corn syrup

– 1 teaspoon vanilla extract


– I normally use fresh ground nutmeg and cinnamon, but you can also use store-bought spices.

– Place the eggs and half and half in a mixing bowl and blend together well.

– Add the sugar to the mix and mix well to dissolve the sugar.

– Puree the canned pumpkin to get a fine puree.

– Add this puree to the egg mix and mix well.

– Whisk in the salt, ground nutmeg, vanilla extract and ground cinnamon.

– Mix all the ingredients together well.

– Cut the French bread loaf in half lengthwise and then cut in small 1-inch cubes.

– Add the bread pieces to the pudding mix and stir carefully so that all of the bread cubes are well coated.

– Cover the bowl with plastic wrap and place it in the fridge for eight to twenty-four hours dependent on the time you have available.

– Pre-heat the oven to 350 degrees F.

– Lightly grease eleven (11) ramekins.

– Spoon the chilled bread mix in the ramekins.

– Bake in the heated oven for thirty-five minutes.

– The pudding will puff up so don’t fill up the ramekins to the top.

– After 35 minutes, cover the ramekins with foil then bake for an additional 15 minutes.

Preparing the sauce:

– Take the pecans in a skillet and roast them gently for 3-5 minutes over medium-low heat.

– Put the butter, sugar and light corn syrup in a pan and heat over a low heat to let the sugar dissolve.

– Remove from the heat, add the pecans and vanilla and stir well.

– Remove the ramekins from the oven and drizzle the sauce generously over the top.

– Bake the pudding for another 5 minutes or until the sauce is hot and bubbling.

– Remove from the oven and serve the pudding hot or warm.

About the author: Anukriti has a novel perspective on bread and bread recipes. Anukriti’s ardent eye for ’cause and effect’ lets her substitute local ingredients and methods in conventional bread recipes.Her Pumpkin Bread Pudding Recipe is Anukriti’s latest superb offering.More of Anukriti’s unique recipes can be discovered on Bread Recipe Secrets.

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