Caramel-Pecan-Pumpkin Bread Puddings

  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. Preheat oven to 350u0b0. Spoon bread mixture into 11 (6-oz.) 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 350u0b0 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 to 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 to 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
  8. One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350u0b0 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

bread, eggs, pumpkin, milk, sugar, ground cinnamon, salt, ground nutmeg, vanilla, bread, caramelpecan sauce, pecans, brown sugar, butter, light corn syrup, vanilla

Taken from www.myrecipes.com/recipe/caramel-pecan-pumpkin-bread-puddings (may not work)

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