It’s that time… the air gets cooler, the sweaters come out, Aggie Football starts (Whoop!), and everything pumpkin appears on the scene. I am one of the weird ones that doesn’t like Pumpkin Spice Lattes (I know, I know) but I am a big fan of pumpkin everything else.
When I saw a recipe for pumpkin bread pudding in a Southern Living cookbook, I knew I had to try it. (You can find an online version of the original recipe here)
The downside of this recipe is that is does require some prep, as it is best if you let it sit in the fridge overnight. But this is what you’ll need for the bread pudding.
Start by whisking your eggs.
Add in your sugar.
Then your milk, Half & Half, and spices.
Add your pumpkin and maple syrup.
Whisk this all together until smooth.
Add in your cubed bread.
Fold the bread in until it is covered with the pumpkin goodness.
Slap a lid on this and pop it in the fridge for 12-24 hours.
May I pause for a moment to tell you how much I adore this giant measuring cup? I use it all the time. It is so incredibly convenient for pouring, storing, and in situations like this.
Fast Forward 24 Hours….
Bread is all puffy and there is no liquid in the bowl.
Spoon the bread into greased ramekins and then bake.
Now, for the sauce… I make double what you probably actually need to make this – but that’s because I use smaller ramekins and I like to make sure I have enough to go on all of them. Plus, I would rather have too much than not enough. If you don’t want as much topping, cut this part of the recipe in half. You can also use any leftovers of it as ice cream or french toast topping.
In a saucepan, add your butter, brown sugar, and corn syrup.
Cook this down, stirring occasionally (don’t over stir or you will end up with grainy caramel sauce).
Add your pecans, and stir in.
Remove the bread puddings from the oven.
Top with the sauce, and put back in the oven for another 5 minutes.
I’m drooling a little just looking at this picture!
- 2 eggs
- 1 can (15 oz) pumpkin
- 1/2 cup sugar
- 3/4 cup milk
- 1/2 cup Half & Half
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp maple syrup
- French Bread, cubed (approximately 5 cups)
- 1 cup pecans
- 1 cup packed light brown sugar
- 1/2 cup butter
- 1 tbsp light corn syrup
- Whisk together eggs, sugar, milk, half & half, pumpkin, & spices.
- Add cubed bread and fold until bread is coated in pumpkin mixture.
- Refrigerate 12-24 hours.
- Spoon bread into greased ramekins (approximately 8-10 4 oz.)
- Bake at 350 degrees for 25 minutes on a foil lined baking sheet.
- Tent the pan with foil and then bake an additional 25 minutes.
- While the bread puddings are baking, cook butter, brown sugar, and corn syrup in a saucepan until sugar is dissolved. Stir occasionally.
- Remove from heat and stir in pecans.
- Remove the baking sheet from the oven and top each ramekin with caramel pecan topping.
- Bake the puddings for an additional 5 minutes, uncovered, or until bubbly.