Carmel Pumpkin Pecan Bread Pudding
- 4 large eggs
- 2 15oz cans of pumpkin (I used one 29 oz can)
- 1 1/2 cups of 2% or whole milk
- 1 cup Half & Half
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 10 cups (give or take) cubed bread (I used Italian...and it wasn't day old! Still turned out great)
Stir in the bread and make sure that pieces are coated evenly.
Cover with plastic wrap and put in the refrigerator for 8 to 24 hours (the longer the better).
When you are ready to bake, butter a 9x13 pan and spoon the mixture in. Make sure to spread out to all corners of the pan. Bake at 350* for 1 hour.
During the last 15 minutes of baking, prepare the carmel/pecan topping:
- 1 cup chopped pecans
- 1 cup firmly packed brown sugar
- 1 cup butter
- 1 Tblsp light corn syrup
- 1 tsp vanilla
After everything is looking gorgeous and absolutely carmelrific...drizzle over the bread pudding. Then return to the oven for about 5 minutes.
|Ooooey Goooooey Goooodness...thats a lot of ooooo's!|