Decadent Pumpkin Pecan Bread Pudding with Homemade Caramel Sauce

Indulge in the Richness of Pumpkin Pecan Bread Pudding

Ingredients

• 8 cups of cubed bread
• 4 eggs
• 1 (15 ounce) can of pumpkin puree
• 1 cup of vanilla yogurt
• 1 cup of milk
• 1 cup of sugar + 2 tablespoons
• 1 tablespoon of pumpkin pie spice
• 1/2 cup of raisins
• 1/4 cup of coarsely chopped pecans
• 1 teaspoon of cinnamon

Caramel Sauce

• 1 cup of unsalted butter
• 1 cup of heavy cream
• 1 cup of brown sugar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 9×13 baking dish with cooking spray.
3. In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice, and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour the mixture into the prepared baking dish.
4. In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture over the bread pudding, and loosely cover with parchment paper.
5. Bake for 20 minutes. Remove the parchment paper, sprinkle the pecans over the pudding, and bake for an additional 20 to 25 minutes, or until the surface is golden and the center is set.
6. While the bread pudding is baking, prepare the caramel sauce. In a heavy saucepan over medium-low heat, melt together the butter, heavy cream, and brown sugar. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens, about 5 minutes.
7. Once the bread pudding is baked, drizzle the warm caramel sauce over the top. Serve with a scoop of vanilla ice cream for added indulgence.

Tip:

• For optimal texture, leave the bread cubes out for a few hours until they are dry. Alternatively, toast them on a baking sheet at 350 degrees Fahrenheit for 10-15 minutes, being careful not to toast them too much.
• This bread pudding can be made ahead of time and refrigerated overnight before baking, allowing the flavors to meld and intensify for an even more decadent treat the next morning.