Pumpkin Pecan Bread Pudding w/ Sea Salt Caramel
The nights and mornings just began to get cooler here in Los Angeles, and whenever that happens, I can’t help but to get into the kitchen and bake something.
This morning was no exception, and I just so happen to have clients today who will absolutely love this bread pudding. It’s so warm and gooey with the perfect blend of toasty spices, and it’s perfect anytime of day, from breakfast, to a mid-afternoon snack, to after dinner dessert.
The addition of the sea salt caramel makes it so deliciously decadent, it definitely will not last long in their house.
Pumpkin Pecan Bread Pudding
8 cups brioche or challah, cubed
1 15-ounce can pumpkin puree
1 cup vanilla yogurt
1 cup milk
1 cup sugar + 2 Tbsp
1 tbsp pumpkin pie spice
½ cup raisins
½ cup pecans, coarsely chopped
1 tsp cinnamon
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar
Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray.
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 into the prepared pan.
In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding, cover loosely with foil.
Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
For the 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, simmer until the sauce thickens, for about 5 minutes. Pour over the bread pudding to serve.