JUDY AVEY'S PUMPKIN BREAD PUDDING WITH MAPLE-CARAMEL SAUCE

JUDY AVEY'S PUMPKIN BREAD PUDDING WITH MAPLE-CARAMEL SAUCE image

Yield 6 serves

Number Of Ingredients 19

For bread pudding
Butter, for greasing pan
1 (15-ounce) can pumpkin puree
2 cups half-and-half
1 cup dark brown sugar, packed
2 large eggs
2 1/2 teaspoons pumpkin pie spice
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons pure vanilla extract
1 (16-ounce) loaf Hawaiian bread, cut or torn into 1/2-inch pieces, about 8 cups total (challah or brioche can also be used)
1/2 cup pecan pieces, toasted
For maple-caramel sauce
1 cup dark brown sugar, packed
1/4 cup maple syrup
1/2 cup (1 stick) butter
1/2 cup heavy cream
For serving
Whipped cream or vanilla ice cream
Pecan brittle, for garnish

Steps:

Lightly butter a 11-by-7-inch baking dish and set aside. In a large bowl, whisk together, pumpkin puree, half-and-half, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract. Gently fold in bread and pecans. Transfer mixture to prepared baking dish and let stand for 15 minutes. At this point, the dish can also be covered with foil and refrigerated overnight. Preheat oven to 350 degrees and bake about 40 minutes or until lightly brown and tester inserted in center comes out clean. To make maple-caramel sauce, whisk together brown sugar, maple syrup and butter in heavy bottomed saucepan over medium heat until butter is melted. Stir in cream and whisk until sauce is smooth, about 3 minutes. To serve, place portions of warm bread pudding into glass goblets or ramekins. Drizzle each serving with warm maple-caramel sauce. Top each serving with a dollop of whipped cream or small scoop of vanilla ice cream. Finish by perching a chard of pecan brittle on top for garnish Serves 6. Nutrition information per serving with 1/4 cup ice cream: 935 calories, 44% calories from fat, 46 g fat, 24 g saturated fat, 180 mg cholesterol, 123 g carbohydrates, 13 g protein, 344 mg sodium, 4 g fiber