Caramel Pumpkin Bread Pudding with Hard Bourbon Sauce

I’ll post a picture soon. I am trying testing this recipe tonight.

Caramel Pumpkin Bread Pudding with Hard Bourbon Sauce
  1. 4 large eggs
  2. 2 (15-oz.) cans pumpkin
  3. 1 1/2 cups milk
  4. 1 cup half-and-half
  5. 1 cup granulated sugar
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground nutmeg
  9. 1/2 teaspoon vanilla extract
  10. 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
  1. 1 cup pecans, chopped
  2. 1 cup firmly packed light brown sugar
  3. 1/2 cup butter
  4. 1 tablespoon light corn syrup
  5. 1 teaspoon vanilla extract
Bourbon Sauce
  1. 2 cup(s) confectioners' sugar
  2. 2 tablespoon(s) bourbon
  3. 1/2 cup(s) chopped toasted pecans
  1. 1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
  2. 2. Preheat oven to 350°. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil.
  3. 3. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce
  1. Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  2. 5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
  3. 6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
  4. Optional Hard bourbon Pecan Sauce
  5. You can use this instead of the Caramel Sauce.
  6. In a bowl, whisk the remaining butter with the confectioners' sugar, bourbon, and pecans. Serve the pudding with the sauce.
Before The Paint Dries