Pumpkin Bread Pudding With Caramel-Pecan Sauce



Prep Time

8 - 24 hours

Cooking Time

85 minutes


  • 4 Large Eggs

  • 2 (15 ounce) Cans Pumpkin

  • 1 1/2 Cups Milk

  • 1 Cup Half-and-half

  • 1 Cup Granulated Sugar

  • 1 Teaspoon Ground Cinnamon

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Ground Nutmeg

  • 1/2 Teaspoon Vanilla Extract

  • 1 Loaf Martin’s Potato Bread, cut into 1-inch pieces (about 10 cups)


  • 1 Cup Pecans, chopped

  • 1 Cup Light Brown Sugar, firmly packed

  • 1/2 Cup Butter

  • 1 Tablespoon Light Corn Syrup

  • 1 Teaspoon Vanilla Extract

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1) Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2) Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

3) Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

4) During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5) Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6) Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

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