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Warm Pudding Pumpkin Bread Recipe

June 05, 2012 | Comments: 0 | Views: 176

Warm puddings are not limited to winters only. You can eat them in spring as well as summer. For me, warm puddings are heaven-sent on a rainy day. I like to sit by the window with the pudding plate in my hand and enjoy looking 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:

- 4 large eggs

- 2 cans pumpkin

- 1 cup half and half

- 1 cup white sugar

- 1 teaspoon ground cinnamon

- 1/2 teaspoon salt

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon vanilla extract

- 1 one day old French bread loaf

For the sauce:

- 1 cup chopped pecans

- 1 cup light brown sugar

- 1/2 cup butter

- 1 tablespoon light corn syrup

- 1 teaspoon vanilla extract

Method:

- I like to use fresh ground nutmeg and cinnamon, but you can use store-bought spices also.

- Take the eggs and half and half in a mixing bowl and blend them well.

- Add the sugar to this mix and blend well to dissolve the sugar.

- Puree the canned pumpkin to get a fine puree.

- Add the puree to the egg mix and blend well.

- Stir in the salt, ground nutmeg, vanilla extract and ground cinnamon.

- Combine all the ingredients well.

- Cut the French loaf 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 put it in the refrigerator for 8 to 24 hours depending on the time you have.

- Preheat the oven to 350F.

- Lightly grease 11 ramekins.

- Spoon the chilled bread mixture in the ramekins.

- Bake in the preheated oven for 35 minutes.

- The pudding will puff up so don't fill up the ramekins to the top.

- After 35 minutes, cover the ramekins with silver foil and bake for another 15 minutes.

To prepare the sauce:

- Take the pecans in a skillet and lightly roast them for 3-5 minutes on medium-low heat.

- Take the butter, sugar and light corn syrup in a saucepan and heat over low heat to melt the sugar.

- Remove from the heat, add the pecans and vanilla and stir well.

- Remove the ramekins from the oven and drizzle the sauce over the pudding generously.

- Bake for another 5 minutes or until the sauce is very warm and bubbling.

- Remove from the oven and serve hot or warm.

About the author:

Anukriti has a unique perspective on bread and bread recipe's. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and techniques in traditional bread recipe's.

Her pumpkin Bread Pudding Recipe is Anukriti's latest amazing offering.

More of Anukriti's unique recipe's can be found on Bread Recipe Secrets.

Source: EzineArticles
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