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!

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

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.


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