Caramel Pecan Pumpkin Bread Pudding

I promised: Caramel Pecan Pumpkin Bread Pudding!

I'll give you the link for the recipe, you have to make it-it's AMaZiNg!  You really have to make this at least once this fall season.  I made it once to practice last year-ahh..wonderful!-then made it for Bunko and again for my family.  I haven't made it since last year, but I've already been thinking about it for two weeks..I just can't forget that amazing flavor.  (and it uses two cans of pumpkin-which is so healthy!) (extremely good source of vitamins A and C, essential for maintaining good eyesight and a healthy immune system, among other functions. It is also high in potassium, manganese, copper and one of the B vitamins, riboflavin. Not enough for you?  Then consider the fact that pumpkin contains considerable amounts of magnesium, phosphorus, iron, folate, vitamins E and B6, niacin, thiamin and pantothenic acid — and is low in salt, cholesterol and saturated fat. Phew!  from here)  So you really need some pumpkin bread pudding! : )

Ok, here's how you start (I did this part last night):

Ingredients:

• 4  large eggs
• 2  (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1  cup half-and-half   (I use fat free)
• 1  cup granulated sugar
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt
• 1/2  teaspoon ground nutmeg
• 1/2  teaspoon vanilla extract
• 1  (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)  (if you get a big loaf at Wal-Mart, you only need 3/4 of it, they are 16 oz. loaves)

• CARAMEL-PECAN SAUCE:
• 1  cup pecans, chopped
• 1  cup firmly packed light brown sugar
• 1/2  cup butter
• 1  tablespoon light corn syrup
• 1  teaspoon vanilla extract

Start by whisking the eggs with the pumpkin, then add the next seven ingredients and mix well.  Then, add the bread pieces (I just let the kids tear up the bread!), cover with plastic wrap, and let sit over night (8-24 hours).

This is the torn-up bread (it was recommended that you use stale bread so the mixture would absorb better, but I had just bought it-so it may be more soupy, less firm.  We'll see!)

Here is the pumpkin mixture.

She's adding the bread! (so easy!)

I promise it gets better!  (It doesn't look so amazing right now.)

Then, the next day (maybe right before you sit down to dinner? Perfect for Thanksgiving!), you take out the mixture, and put it into lightly greased 9x13 dish (or you can use 12 ramekins, or two 8x8 dishes if you want to share your dessert-your choice!).  Cover with foil and bake covered at 350 degrees for 35 minutes, then uncovered for 15 minutes.

While the bread pudding is baking for the last 15 minutes, make your sauce (after dinner).  Heat the pecans over medium-low heat for about 4 minutes-keep stirring!  Then, I put them back in their measuring cup, and use the same pan for heating the brown sugar, butter, and corn syrup 3-4 minutes until the sugar is dissolved.  Remove from heat, and stir in the vanilla and pecans.
Remove the bread pudding from the oven, drizzle the sauce over it (or them-if you made more than one!), and bake again for five minutes.

Here is the sauce, all lumpy:

Ethan grabbed my camera (I'll spare you all the pictures of my counter, bar stool, ceiling, floors...)

This is the latest, greatest thing, if you are wanting to get the "it" thing for your child for Christmas!  Hex bug nanos!  They are tiny vibrating things on rubber legs, and they vibrate around their "paths".  Ethan loves his (yes, he took the picture!):

Here is the sauce done:

And...Ready to Eat! : )

Here is a close-up of the yummy goodness:

We still have about 1/3 of our half. (1/6 of the whole-hahaha-I love math!)  It'll be gone tomorrow...now who to gift with the other half?? : )


Tomorrow: Double Delicious and purees and Chicken Rice Soup!