PUMPKIN CARAMEL BREAD PUDDING
This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
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.
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Akash sing B.D
[email protected]This was a great recipe! I made it for my family and they loved it. I will definitely be making it again.
Kidus Mamo Tewabe
[email protected]This bread pudding was a bit too dense for my taste. I would add more liquid next time.
Slayy BeomHan
[email protected]This was a delicious and easy-to-make bread pudding. I would definitely recommend it to others.
aatif khan
[email protected]This bread pudding was a bit too eggy for my taste. I would reduce the amount of eggs next time.
Sammy Donavon
[email protected]This bread pudding was so easy to make and it turned out so delicious. I would definitely make it again.
Ayan Amirali
[email protected]This was a great recipe! I made it for a fall party and it was a huge hit. I will definitely be making it again.
Satis Das
[email protected]This bread pudding was a bit dry. I think I would add more milk next time.
SAMWEL KARINGA
[email protected]This was a delicious and easy-to-make bread pudding. I would definitely recommend it to others.
VENOMOUS ARMY
[email protected]This bread pudding was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Matt lopez
[email protected]This was a great way to use up leftover pumpkin puree. The bread pudding was moist and flavorful. I would definitely make it again.
Florence Kiyimba
[email protected]This is the best bread pudding I've ever had! The pumpkin and caramel flavors are perfect together. I will definitely be making this again and again.
Kewell Juggiah
[email protected]I made this bread pudding for a potluck and it was a huge success! Everyone loved it. I especially liked the crunchy caramel topping.
Jaran
[email protected]This pumpkin caramel bread pudding was a hit! It was so easy to make and turned out so moist and flavorful. I loved the combination of pumpkin and caramel. I will definitely be making this again!