Tempting Pudding Pumpkin Bread Recipe

by Anukriti Parsai

Warm puddings are not limited to the winter months. You can eat them during summer and spring as well. For me, warm puddings are a heaven-sent on a rainy day. I really like to sit by the window with the pudding plate in my hand and enjoy watching the rain fall down outside. Bread pudding recipe is my favorite. Below is a delicious pumpkin bread pudding recipe with pecan caramel sauce that my whole family loves.

What you need:

- Four (4) large eggs

- 2 cans pumpkin

- 1 cup half and half

- 1 cup white sugar

- One (1) teaspoon ground cinnamon

- Half (1/2) teaspoon salt

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon vanilla extract

- One one day old French bread loaf

For the sauce:

- One (1) cup chopped pecans

- 1 cup light brown sugar

- 1/2 cup butter

- One (1) tablespoon light corn syrup

- 1 teaspoon vanilla extract


- I prefer to use fresh ground nutmeg and cinnamon, but you can use store-bought spices also.

- Put the eggs and half and half in a mixer bowl and mix them well.

- Add the sugar to the mix and mix well to dissolve the sugar.

- Puree the canned pumpkin to get a fine puree.

- Add the puree to the egg mix and blend well.

- Mix in the salt, ground nutmeg, vanilla extract and ground cinnamon.

- Combine all the ingredients well.

- Cut the French bread loaf in half lengthwise and then cut in small one-inch cubes.

- Add the bread pieces to the pudding mix and mix well so that all the bread cubes are well coated.

- Cover the bowl with plastic wrap and put it in the refrigerator for eight (8) to twenty-four hours depending on how much time you have.

- Heat the oven to 350 F.

- Lightly grease eleven (11) ramekins.

- Spoon the chilled bread mix in the ramekins.

- Bake in the pre-heated oven for 35 minutes.

- Don't fill the ramekins to the top as the pudding will puff up while cooking.

- After thirty-five (35) minutes, cover the ramekins with silver foil and then bake for an additional fifteen (15) minutes.

Preparing the sauce:

- Take the pecans in a heavy-bottomed pan and gently roast them for 3-5 minutes over a medium-low heat.

- Place the butter, sugar and light corn syrup in a pan and heat on a low heat to let the sugar dissolve.

- Remove from the heat, add the pecans and vanilla and stir well.

- Take the ramekins out of the oven and drizzle the sauce over the pudding generously.

- Place the ramekins back in the oven for an additional five (5) minutes or till the sauce is hot and bubbling.

- Remove the ramekins from the oven and serve immediately.

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