Pumpkin Praline Bread Pudding

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 15-ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Granulated sugar
  • 1/8 tsp Nutmeg
  • 1 tbsp Pumpkin pie spice
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Bread & Baked Goods

  • 1 (1 pound loaf Bread, day old

• Dairy

  • 3 tbsp Butter
  • 1 cup Butter, unsalted
  • 1 cup Half and half
  • 2 cup Heavy cream

Found on flavormosaic.com

Description

Ingredients

• 1 (1 pound) loaf day old Bread (French, Italian, or Challah), torn into small pieces
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 15-ounce can Pumpkin Puree
• 1-1/2 cups Granulated Sugar
• 3 tablespoon Melted Butter
• 4 Eggs
• 2 teaspoons Vanilla
• 1 tablespoon Pumpkin Pie Spice *
• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar
• ½ cup Chopped Toasted Pecans
• 2 tsp Cinnamon
• ⅛ tsp Nutmeg
• ¼ tsp Ground Ginger
• ¼ tsp Ground Cloves
• ½ tsp Ground Allspice

Directions

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
• In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
• Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
• Bake in a preheated oven at 350 for about 1 hour.
• While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding to serve.