Our final Monday Munchie is another festive, fall treat! It comes from Jerilyn (great name btw) Porcaro. Jerilyn is entered to win a PinkE PrizE PackagE! Caramel Pecan Pumpkin Bread Pudding 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 Directions: 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. 7.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
Posted on: Tue, 08 Oct 2013 01:30:01 +0000
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