Warm puddings aren't restricted to winter months. You can eat them in spring and summer as well. For me, warm puddings are heaven-sent on a rainy day. I like to sit by the window with a plate of pudding in my hand and enjoy gazing at the rain on the outside. Bread pudding recipe is my favorite. Here's a delicious pumpkin bread pudding recipe with pecan caramel sauce that everybody in my family loves.
What you will need:
- Four large eggs
- Two cans pumpkin
- 1 cup half and half
- 1 cup white sugar
- One teaspoon ground cinnamon
- Half a teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one day old French bread stick
For the sauce:
- One (1) cup chopped pecans
- One (1) cup light brown sugar
- 1/2 cup butter
- One (1) tablespoon light corn syrup
- One (1) teaspoon vanilla extract
Method:
- I normally use fresh ground nutmeg and cinnamon, but you can use store-bought spices also.
- Place the eggs and half and half in a mixer bowl and mix together well.
- Add the sugar to this mixture and combine together until the sugar dissolves.
- Puree the canned pumpkin until you get a fine puree.
- Add the puree to the egg mix and blend well.
- Whisk in the salt, ground nutmeg, vanilla extract and ground cinnamon.
- Combine all the ingredients well.
- Cut the French baguette in half lengthwise and then cut in small one-inch cubes.
- Add the bread cubes to the pudding mix and stir carefully so that all of the bread cubes are well coated.
- Cover the bowl with plastic wrap and put it in the fridge for 8 to 24 hours dependent on how much time you have.
- Preheat the oven to 350F.
- Lightly grease eleven (11) ramekins.
- Spoon the chilled bread mixture into the ramekins.
- Bake in the preheated oven for thirty-five (35) minutes.
- The pudding will puff up so don't fill up the ramekins to the top.
- After thirty-five minutes, cover the ramekins with foil and then bake for another fifteen minutes.
To prepare the sauce:
- Place the pecans in a heavy-bottomed pan and roast them gently for three to five minutes over medium-low heat.
- Put the butter, sugar and light corn syrup in a shallow pan and heat over a low heat until the sugar dissolves.
- Remove from the heat, add the pecans and vanilla and stir well.
- Remove the ramekins from the oven and generously drizzle the sauce over the top.
- Bake the pudding for another five minutes or until the sauce is bubbling and hot.
- Remove from the oven and serve the pudding immediately.
What you will need:
- Four large eggs
- Two cans pumpkin
- 1 cup half and half
- 1 cup white sugar
- One teaspoon ground cinnamon
- Half a teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one day old French bread stick
For the sauce:
- One (1) cup chopped pecans
- One (1) cup light brown sugar
- 1/2 cup butter
- One (1) tablespoon light corn syrup
- One (1) teaspoon vanilla extract
Method:
- I normally use fresh ground nutmeg and cinnamon, but you can use store-bought spices also.
- Place the eggs and half and half in a mixer bowl and mix together well.
- Add the sugar to this mixture and combine together until the sugar dissolves.
- Puree the canned pumpkin until you get a fine puree.
- Add the puree to the egg mix and blend well.
- Whisk in the salt, ground nutmeg, vanilla extract and ground cinnamon.
- Combine all the ingredients well.
- Cut the French baguette in half lengthwise and then cut in small one-inch cubes.
- Add the bread cubes to the pudding mix and stir carefully so that all of the bread cubes are well coated.
- Cover the bowl with plastic wrap and put it in the fridge for 8 to 24 hours dependent on how much time you have.
- Preheat the oven to 350F.
- Lightly grease eleven (11) ramekins.
- Spoon the chilled bread mixture into the ramekins.
- Bake in the preheated oven for thirty-five (35) minutes.
- The pudding will puff up so don't fill up the ramekins to the top.
- After thirty-five minutes, cover the ramekins with foil and then bake for another fifteen minutes.
To prepare the sauce:
- Place the pecans in a heavy-bottomed pan and roast them gently for three to five minutes over medium-low heat.
- Put the butter, sugar and light corn syrup in a shallow pan and heat over a low heat until the sugar dissolves.
- Remove from the heat, add the pecans and vanilla and stir well.
- Remove the ramekins from the oven and generously drizzle the sauce over the top.
- Bake the pudding for another five minutes or until the sauce is bubbling and hot.
- Remove from the oven and serve the pudding immediately.
About the Author:
About the author: Anukriti has a unique point of view on bread and bread recipes. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and strategies in traditional bread recipes.Her Pumpkin Bread Pudding Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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