Caramel Pecan - Pumpkin Bread Puddings

READY IN: 1hr 28mins
Recipe by internetnut

I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Top Review by Fig Newton

I made this a few weeks ago and it is most excellent. I'm not big on using nuts of any kind, but I did this time, and I like the crunch that the pecans added. The only reason I gave it 4 stars instead of 5 is that the bread pudding has kind of a funny texture. The pecan crunch offset it, though, and the taste is excellent.

Ingredients Nutrition


  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 8-24 hours.
  2. Preheat oven to 350. Spoon bread mixture into 11 (6oz) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly). Place on an aluminum foil-lined jelly-roll pan.
  3. Bake at 350 for 50 minutes, shielding with foil after 30 minutes.
  4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant.
  5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
  6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
  7. Try This Twist: Prepare as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13x9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.

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