Caramel Pecan Pumpkin Bread Puddings
Indulge in the rich, autumnal flavors of Caramel Pecan Pumpkin Bread Puddings, a delightful twist on classic comfort food. This recipe combines cubes of tender challah bread with a luscious custard made from pumpkin puree, warm pumpkin pie spices, and a blend of whole milk and heavy cream for an irresistibly creamy texture. Chopped pecans add a touch of crunch, while a drizzle of silky caramel sauce takes these bread puddings to the next level of decadence. Baked in individual ramekins using a bain-marie ensures perfectly moist puddings every time. Perfect for fall gatherings or cozy evenings, these single-serve treats are as visually stunning as they are delicious.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 cups challah bread
- 1 cup pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 0.5 teaspoon salt
- 0.75 cup pecans, chopped
- 0.5 cup caramel sauce
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease eight 8-ounce ramekins with the unsalted butter and place them in a large baking dish.
Cut the challah bread into 1-inch cubes and place them in a large mixing bowl.
In another mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, light brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
Pour the pumpkin mixture over the challah bread cubes, ensuring all of the bread is coated. Let the mixture sit for 10 minutes, stirring occasionally to allow the bread to absorb the liquid evenly.
Fold in the chopped pecans, reserving about 2 tablespoons to sprinkle on top of the puddings.
Divide the soaked bread mixture evenly among the prepared ramekins. Sprinkle the reserved pecans on top of each pudding.
Carefully pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins to create a bain-marie for even baking.
Bake in the preheated oven for 35-40 minutes, or until the tops of the puddings are golden and a knife inserted into the center comes out clean.
Remove the ramekins from the water bath and let them cool slightly for about 10 minutes.
Drizzle warm caramel sauce over each bread pudding before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 54.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
