I love the sweet and slightly tangy taste of pumpkin in my mouth. Out of all the sweet pumpkin recipes, I like the pumpkin bread pudding recipe it’s the best. Here is my favorite pumpkin bread pudding recipe with smooth caramel and pecan sauce.

Ingredients:

– Large eggs – 4

– Pumpkin – 2 cans

– Half and half – 1 cup

– White sugar – 1 cup

– Ground cinnamon – 1 teaspoon

– Salt – 1/2 teaspoon

– Ground nutmeg – 1/2 teaspoon

– Vanilla extract – 1/2 teaspoon

– One day old French bread loaf – 1

Caramel Pecan sauce ingredients:

– Chopped pecans – 1 cup

– Light brown sugar – 1 cup

– Butter – 1/2 cup

– Light corn syrup – 1 tablespoon

– Vanilla extract – 1 teaspoon

Instructions:

– Slice the bread loaf in the middle and cut the bread into 1-inch pieces.

– Take the eggs and sugar in a large bowl and whisk well to mix.

– Take the pumpkin from the can and make a puree out of it by blending in a mixer.

– Add the pumpkin puree to the egg–sugar mix.

– Mix well. You can use very small pumpkin pieces also, but I find that they don’t blend that well.

– Add the half and half, ground cinnamon, ground nutmeg, salt and vanilla and mix all the ingredients well.

– Add the bread pieces to this mix and gently stir in to coat evenly.

– Cover the bowl with plastic wrap and chill in the fridge for 8 to 24 hours. This will ensure that all the ingredients are soaked up by the bread completely and the spices are well blended.

– When you want to bake the pudding, preheat the oven to 350F.

– Grease 11 ramekins (of 200 ml capacity each).

– Spoon the soaked bread mixture in the greased ramekins.

– Bake at 350F for about 35 minutes.

– After 35 minutes, cover with aluminium foil and bake for another 15 minutes.

– You can prepare the sauce in the meantime.

– Toast the pecans over low heat. Make sure that you stir the pecans often to avoid burning.

– In a saucepan, take the brown sugar, butter and corn syrup and heat them over low heat. Once the sugar dissolves, stir all the ingredients well. This should take about 5-7 minutes.

– Remove from the heat and add the vanilla and pecans.

– Remove the pumpkin bread pudding from the oven and drizzle the prepared sauce over the pudding.

– Bake in the oven for another 5 minutes or until the sauce is bubbly.

– Remove and serve in the ramekins with whipped cream on the side.