Warm puddings are not limited to the winter months. You can eat them in spring and summer as well. For me, warm puddings are heaven-sent on a wet day. I love to sit by the window with a pudding plate in my hand and enjoy gazing at the rain on the outside. Bread pudding recipe is my favorite. Here is a special pumpkin bread pudding recipe with pecan caramel sauce that everyone in my family loves.
What you will need:
- Four large eggs
- Two (2) cans pumpkin
- One (1) cup half and half
- One (1) cup white sugar
- One teaspoon ground cinnamon
- 1/2 teaspoon salt
- Half a teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one-day old French baguette
For the sauce:
- 1 cup chopped pecans
- One 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.
- Take the eggs and half and half in a bowl and mix together well.
- Add the sugar to this mix and blend well to dissolve the sugar.
- Puree the canned pumpkin to create a fine puree.
- Add the pumpkin puree to the egg mix and mix 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 cut in small 1-inch cubes.
- Add the bread pieces to the pudding mix and stir well so that all the bread cubes are well coated.
- Cover the bowl with plastic wrap and place it in the fridge for eight (8) to twenty-four hours depending on the time you have.
- Pre-heat the oven to 350 F.
- Lightly grease eleven ramekins.
- Spoon the chilled bread mix in the ramekins.
- Bake in the heated oven for thirty-five 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 then bake for another 15 minutes.
Method for the sauce:
- Put the pecans in a heavy-bottomed pan and roast them gently for three to five minutes over a medium-low heat.
- Put the butter, sugar and light corn syrup in a pan and heat on a low heat to dissolve the sugar.
- Take from the heat, add the pecans and vanilla and stir well.
- Remove the pudding from the oven and generously drizzle the sauce over the top.
- Bake the pudding for an additional five minutes or till the sauce is hot and bubbling.
- Remove from the oven and serve immediately.
What you will need:
- Four large eggs
- Two (2) cans pumpkin
- One (1) cup half and half
- One (1) cup white sugar
- One teaspoon ground cinnamon
- 1/2 teaspoon salt
- Half a teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- One (1) one-day old French baguette
For the sauce:
- 1 cup chopped pecans
- One 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.
- Take the eggs and half and half in a bowl and mix together well.
- Add the sugar to this mix and blend well to dissolve the sugar.
- Puree the canned pumpkin to create a fine puree.
- Add the pumpkin puree to the egg mix and mix 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 cut in small 1-inch cubes.
- Add the bread pieces to the pudding mix and stir well so that all the bread cubes are well coated.
- Cover the bowl with plastic wrap and place it in the fridge for eight (8) to twenty-four hours depending on the time you have.
- Pre-heat the oven to 350 F.
- Lightly grease eleven ramekins.
- Spoon the chilled bread mix in the ramekins.
- Bake in the heated oven for thirty-five 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 then bake for another 15 minutes.
Method for the sauce:
- Put the pecans in a heavy-bottomed pan and roast them gently for three to five minutes over a medium-low heat.
- Put the butter, sugar and light corn syrup in a pan and heat on a low heat to dissolve the sugar.
- Take from the heat, add the pecans and vanilla and stir well.
- Remove the pudding from the oven and generously drizzle the sauce over the top.
- Bake the pudding for an additional five minutes or till the sauce is hot and bubbling.
- Remove from the oven and serve immediately.
About the Author:
About the author: Anukriti has a completely unique viewpoint on bread and bread recipes. Anukriti's avid eye for 'cause and effect' enables her to substitute local ingredients and techniques in classical bread recipes.Her Pumpkin Bread Pudding Recipe is Anukriti's latest amazing offering.More of Anukriti's unique recipes are found on Bread Recipe Secrets.
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