From the Kitchen of Terri Bergman
Pumpkin Pecan Bread Pudding with Praline Sauce and Crème
So this is one of my all time favorites! You can bake in a muffin tin, a rectangle pan, a mold. It shouts Fall, loves Holidays and plays well in the New Year! My anytime favorite Bread Pudding.
SERVES: 12-14
LEVEL: Presto-easy!
INGREDIENTS
1 loaf white bread (French loaf) cut into cubes
1/2 cup melted butter
6 eggs beaten
3 cups milk or half and half
1 ½ cups pumpkin puree
1 cup brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1 cup chopped Pecans
DIRECTIONS:
Heat oven to 375 degrees. Butter a large cookie sheet (with sides).
Toss the bread cubes with melted butter and arrange on the cookie sheet.
Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla.
Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar.
Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.
INGREDIENTS (Praline topping):
1 C Brown sugar
½ cup heavy cream
¼ c butter
1 C Powdered Sugar
1 tsp vanilla
Praline Topping: Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.
Presentation: Let bread pudding cool slightly and cut out in rounds or squares. Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.
Terri