Pumpkin Bread Pudding with Caramel-Pecan Sauce
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 Loaf Martin’s Potato Bread, cut into 1-inch pieces (about 10 cups)
1 Cup Pecans, chopped
1 Cup Light Brown Sugar, firmly packed
1/2 Cup Butter
1 Tablespoon Light Corn Syrup
1 Teaspoon Vanilla Extract
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.
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.
Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
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.
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.
Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
Alternate cooking method:
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. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.