Pumpkin Pecan Bread Pudding


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This Pumpkin Pecan Bread Pudding is the best thanksgivings breakfast ! it will defiently going to steal the show .

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Prep time:
Cook time :
Total time :

Ingredients :

Looking for the ultimate breakfast dish for Thanksgiving?! Look no more! this super-decadent caramel pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table.

  • 8 cups bread, cubed
  • 4 eggs
  • 1 (15-ounce) can Pumpkin Puree
  • 1 cup vanilla yogurt
  • 1 cup milk
  • 1 cup sugar + 2 Tbsp
  • 1 tbsp pumpkin pie spice
  • ½ cup raisins
  • ½ cup pecans, coarsely chopped
  • 1 tsp cinnamon
  • Sauce
  • 1 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar
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Instructions

STEP 01 
Preheat oven to 350°.
STEP 02 
Spray a 9×13 baking dish with cooking spray.
STEP 03
In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
STEP 04
In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
STEP 05
Sprinkle on top the bread pudding, cover loosely with buttered foil.
STEP 06
Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
STEP 07
While the bread pudding is baking, make the caramel sauce.
STEP 08
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
STEP 09
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

TIPS AND TRICKS :

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!


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