Ingredients
Bread Pudding
- 16 ounces of fresh or day-old French bread, cubed
- 4 cups milk
- 1 12-ounce can of evaporated milk
- 3 tablespoons melted butter
- 3 eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- 1 teaspoon vanilla
Pumpkin Pecan Praline Sauce
- 1 cup sugar
- 1 cup whipping cream
- 3/4 cup pureed or canned pumpkin
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 1 cup pecans, chopped
- pinch of salt
Instructions
For Bread Pudding
Preheat the oven to 350 degrees.
Place bread cubes in a large bowl.
Pour milk and evaporated milk over bread and soak for 10 minutes.
Add melted butter into a 9x13 baking pan and coat the bottom and sides.
Mix sugar, cinnamon, and nutmeg together in a small bowl.
Beat eggs well with a fork in a medium bowl.
Stir sugar mixture, vanilla, and salt into beaten eggs to blend well to form a custard.
Pour custard into bread and milk and mix with a spoon; you may use your hands.
Spoon mixture into a buttered dish and bake for an hour.
Serve at any preferred temperature; hot, room temperature, or cold.
For Sauce
Place sugar and cream in a heavy 3-quart saucepan and bring to a boil while stirring over medium-high heat.
Lower heat a little and continue stirring frequently.
Slow boil for 8 minutes or until sauce begins to brown.
Remove from heat and stir in pumpkin, vanilla, pumpkin spice, pecans, and salt.
Spoon warm sauce over bread pudding.
Notes
You may adjust the time to bake according to your oven and your preference of how brown and crusty you want your bread pudding to be; the longer it bakes, the dryer it becomes.
The sauce can be poured onto the baked bread pudding all at once or spooned over individual pieces on a serving plate.
Make the basic sauce with the cream and sugar, and add the vanilla and pecans for that southern pecan praline flavor; double the ingredients for more sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
