Carmel Pumpkin Pecan Bread Pudding...YUM!

Now things are getting interesting... This recipe is one of many that are like nothing I have ever made before!  I have never made a bread pudding or worked with pumpkin...yeah thats right...never worked with pumpkin.  Told ya I was new at this ;)  So, when I came across this recipe I thought this would be a good (and delicious) way to start trying new things!  I was right!  I found this wonderful concoction on Southern Living's Website. 

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)

Mix all ingredients together in a big mixing bowl.  Like a REALLY big bowl...just makes it easier :o)

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

Lightly toast the pecans in a pan with 1/2 tsp of butter.  In another pan, melt the butter, brown sugar and corn syrup together.  Add the pecans (after they're toasted) and the vanilla to the buter/sugar mixture.

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!

Sooooo freaking good you will be hummin' and yummin' until the last bite!  This was actually not too hard to do and turned out great on my first try.  Which was surprising :o)  The only suggestion I have...if you have a fairly shallow 9x13 pan...put it on a cookie sheet BEFORE pouring the carmel sauce on!  Learned this the hard way.