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I knew I had to make this recipe as soon as I saw it. Caramel. Pumpkin. Pecan. BREAD PUDDING. A lovely reader, Brenda, kindly sent it to me. Several days passed. I got all the ingredients together. (I didn’t have the half and half.) The heavens opened. Light shined down. I was ready!!! I had everything!
Only I had completely lost her email with the recipe. Looked everywhere. New mail. Old mail. Deleted mail. (Not that I would delete it, but accidents happen.) The email had disappeared! The heavens closed up and my world went dark.
Okay, that is so dramatic.
But seriously, I was bummed.
However! Brenda came through and sent it to me again and I copied it like ten times to be sure I couldn’t lose it again. And then I made it.
And here it is! It’s delicious and it’s very autumn-ish and Thanksgiving-ish. I bet you could even make it with all milk instead of half and half, it would just be a little less rich. I used fresh pumpkin puree, but you can used canned solid pack pumpkin.
I bet you could even throw a little bourbon in there somewhere. Like a quarter cup in the bread pudding and a couple tablespoons in the sauce. I didn’t, because I’m out. (Too much Maple Pecan Pie with Bourbon.) But you can!
Of course I used Grandmother Bread for the bread in the recipe.
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How to make Caramel Pumpkin Pecan Bread Pudding:
For the bread pudding
4 large eggs
2- 15 oz cans solid pack pumpkin or 2 pints fresh pumpkin puree
1 1/2 cups milk
1 cup half and half
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
10 cups cubed bread pieces
Whisk everything together but the bread in a large bowl until well blended. Add the bread and stir well to coat. Cover with plastic wrap and chill 8-24 hours.
I totally didn’t do that, but you should. If you want to. I baked it right away. Because I’m like that. Impatient.
When you’re ready to bake it, spoon the bread pudding mixture into a greased 13 x 9 pan and bake in a preheated 350-degree oven for one hour. The original recipe called for baking this in ramekins. For me, it took a full hour to get done in a 13 x 9 pan. Adjust accordingly if you use ramekins. Also, you might need to cover the top with foil–the original recipe suggested that. I found it unnecessary. It browned just right without it. Except for a few burned nuts. Don’t be picky.
During the last 15 minutes of baking, start preparing the caramel sauce topping.
Caramel Pecan Sauce
1 cup pecans, chopped
1 cup firmly packed brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla
You need to heat the chopped pecans in a skillet over medium-low heat, stirring often, just until lightly toasted. (Maybe five minutes.) Best thing to do is put those puppies in an iron skillet. Meanwhile, cook the brown sugar, butter and corn syrup in a small pot over medium heat, stirring occasionally, for a few minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
Remove the bread pudding from the oven and drizzle with the caramel pecan sauce. Bake for five more minutes or until sauce is thoroughly heated. Behold the giant pan of bread pudding with caramel sauce on top.
I burned some of the nuts on top. But I didn’t care.
It was THAT GOOD!
See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
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I voted. :-)
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I’ve got to try this recipe. All the best things about the holidays combined. Yum.
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VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE VOTE !!!
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Looks like a great new receipe to try for Thanksgiving
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VOTE!!! GO SUZANNE GO!!!
I LOVE GOATS!! O.K ALL ANIMALS!! AND CHICKENS IN THE ROAD!!
HUGS GRANNY TRACE
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Voted!
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Thanks again, Suzanne!
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I guess I’ll be making that pudding today! Beloved loves bread puddings of any kind and pumpkin is just perfect for this time of year. Oh yes…..apple butter, that would be really good.
I need to learn how to make apple butter. I have NEVER tasted fresh made apple butter! I feel so deprived suddenly….LOL
Deb
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Man, the voting is already intense and Lori is gaining. It’s going to be a long wait until December 7!! Do you think it is coincidental that the contest ends on Pearl Harbor Day?
Cindy in Indiana
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…almost two months ago, we had a scare with our 12-yo Princess. Big time. The kind that keeps you awake at night, unable to eat, not even able to follow a simple recipe. Watching a movie from begining to end and realizing afterwards you couldn’t even describe the basic plot. Pretending everything is hunky-dory. Wearing your mask you keep in a jar by the door for public purposes. Being scared about something you can’t control or fix.
Then yesterday, the clouds parted, the sun came out and birds were annoucing their presence at the top of their lungs. She’s fine, every one of their medical tests is negative. She’s fine. We won’t complain once about 6:30 a.m. basketball practice. We’ve been dealing with the “what if…” alternative for two months.
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I haven’t been on the boards much. My husband has been on vacation this week BUT I am still managing to get in here and vote every day!
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Tammy
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I’m assuming that you made yours with grandmother bread? yes?
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I’m going to try it with pumpkin first.
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I voted . . . . Go Suzanne, Go!
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I voted. I’ve posted to twitter and facebook. Those two chicks from California have me nervous. And I do NOT want to read about yoga.
Hmmmm… I’m thinking the fact I like recipes for grandmother bread and bread pudding and I’m not reading about yoga is why my hips are this size. Fat and sassy! Woo hoo!
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Until I saw this, I was quite content with the solo cuppa. That has now changed! (Mutter, mumble – must have something good to eat. NOW. Where’s the bread pudding?)
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Keep voting!
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~Jenny~
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I’ve been hustling for Suzanne so you all make sure everyone you know is voting…
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HERE GOES MY HELLO AND A GREAT DAY TO ALL.
FROM BRAZIL.
KATIA CRISTINA
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becki: I’m so glad your Princess is OK. Those sleep-less nights and weird disjointed days are no fun.
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This looks yummy! It is now on my “to do list” along with an old donut post of yours that I found. I’m thinking this next weekend or sometime over the long holiday will be perfect timing for these.
I read a book that teaches a new no knead refrigerator technique and I wondering if Grandma Bread will work for it. I’m putting that on my list too.
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I’m going to the library today. They have lots of computers. I wonder if they will let me use each one. The voting is too close for my comfort. We need to knock the competition out of the water!
Like the politicians says, VOTE and VOTE OFTEN! (Just kidding!! About the politicians that is)
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I like all bread puddings. My favourite so far is Christmas plum pudding with rum or caramel sauce! Delicious! My mother used to make it from scratch when I was little and bake it in tin cans in the oven.
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That looks amazing! I signed up to make bread (Grandmother bread rolls!) and cranberry sauce (which I’ve never made, but thanks to you I KNOW I can do it) – but I may have to add this to what I’m bringing!!
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That does look good! Can you believe I don’t think I’ve ever had any type of a bread pudding!
Angela
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I voted for you again. And I’ll vote tomorrow, and the next day, and the next day….. I want you to win so badly!
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My granddaughter can’t touch or eat a nut (or most seeds). With cold stuff, I use granola instead of nuts for the crunch, but I’m coming up blank on what to use in a baked good. Oh, well, I can break the recipe into two smaller square pans & use nuts on only one.
Mariah, every time my bread is dense, I’ve added too much flour. The dough gets less sticky as I knead, so I guess I was adding more flour too soon after I’d been kneading for a while. Don’t lose faith! You’ll find what works.
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Beth aka oneoldgoat
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Voted again today: 4436 votes. Good luck!
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(me in the morning:
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Try making it in your crock pot–you can make it all year round using applesauce.
It is wonderful. It makes nice gifts too.
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GL, Suzanne!! Sent your blog out to everyone on my address book (again). http://chickensintheroad.com/wp-includes/images/smilies/icon_heart.gif
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CHEERS, MONICA!!!!
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Thanks for posting the great recipe. I am definitely trying this. I also like one of the commenters suggestion of apple butter for the pumpkin. My husband will love this.
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I voted too! Some days it lets me vote 2 times – if it’s about 12 hrs apart.
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I’m croaking with you. I keep checking the dang page. I even have a small list written beside the computer with the top 4 that I keep updating. This can’t go on ….
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Thank you so much! ♥♥♥
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Let’s goooooooooo……….
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Any other spots??? Let’s think outside the box….
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Do you think you half the recipe successfully?
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