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Pumpkin Bread Pudding

4 large eggs                              2 (15 oz) cans pumpkin

1.5 Cups Milk                           1 Cup Half-and-Half

1 Cup Sugar                             1 tsp. ground cinnamon

1/2 tsp. salt                                1/2 tsp. ground nutmeg

1/2 tsp. vanilla                          1 (12oz) loaf French Bread

Caramel Pecan Sauce

1 Cup chopped pecans            1 Cup Light Brown Sugar

1/2 Cup butter                           1 Tbsp light corn syrup

1 tsp. vanilla

Cut French Bread into 1-inch pieces (about 10 cups). Whisk together eggs & remaining ingredients until blended.  Add bread, stirring to coat.  Cover & chill 8-24 hours. Preheat oven to 350.  Spoon into lightly greased 13×9 baking dish. Cover with foil & bake for 35 minutes. Uncover and bake 15 minutes.

Meanwhile, make caramel sauce: Heat pecans over medium-low heat, stirring often, 3-5 minutes til lightly toasted & fragrant. In small saucepan, cook brown sugar, butter and syrup until sugar dissolved, stirring often. Stir in vanilla and pecans.  Drizzle over cooked pudding and bake 5 minutes or til sauce bubbles.  This was a HIT for my family!

 In the market for a new home/kitchen? Click HERE!

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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