Pumpkin pecan bread pudding
Ingredients
°8 cups bread cubes
°4 eggs
°1 (15 ounce) can pumpkin puree
°1 cup vanilla yogurt
°1 cup milk
°1 cup sugar + 2 tablespoons
°1 tablespoon pumpkin pie spice
°Half a cup of raisins
°¼ cup coarsely chopped pecans
°1 teaspoon cinnamon
+sauce
°1 cup unsalted butter
°1 cup heavy cream
°1 cup brown sugar
*instructions
Preheat oven 350 degrees.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together yogurt, milk, eggs, pumpkin puree, pumpkin spice, and 1 cup sugar. Add the raisins, then gently add the bread cubes. Pour into the prepared skillet.
In a small bowl, stir in 2 tablespoons sugar and 1 teaspoon cinnamon.
Sprinkle over the bread pudding, and cover loosely with parchment paper.
Bake for 20 minutes. Remove the foil, sprinkle with the pecans, and bake until the surface is golden and the center is set, 20 to 25 minutes longer.
While the bread pudding is baking, make the caramel sauce.
In a heavy saucepan over medium-low heat, mix together the butter, heavy cream, and brown sugar. Brings to a boil.
Reduce the heat and simmer until the sauce thickens, 5 minutes. Pour on bread pudding to serving Put vanilla ice cream on top.
* If you can leave the bread cubes outside for a few hours until they are nice and dry. If not, just place on a baking sheet and bake at 350 for 10-15 minutes or until dry but not toasted.
*You can make it the night before and pop it in the oven for breakfast – it actually gets better if it stays all night!
Enjoy !
