Pumpkin Bread Pudding With Praline Pecan Sauce

This recipe was adapted from Southern Living Magazine.

• Ready In: 25 hrs
• Serves: 10-12

Ingredients

• 5  large eggs
• 1 (29 ounce) can pumpkin
• 1 1⁄2 cups milk
• 1  cup granulated sugar
• 1 1⁄2 tablespoons cinnamon
• 1  teaspoon salt, I use sea salt
• 1  tablespoon nutmeg
• 1  teaspoon vanilla extract
• 1  loaf  French bread, cut into 1-inch cubes about 10 cups
•  praline sauce
• 1  cup pecans
• 1 1⁄2 cups brown sugar
• 1⁄2 cup butter
• 1  tablespoon corn syrup
• 1  teaspoon vanilla extract

Directions

1. Bread Pudding.
2. 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
3. 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
4. Praline Sauce.
5. 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
6. 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
7. 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.