Pumpkin Praline Bread Pudding
Ingredients:
- day old Bread (French, Italian, Challah), torn into small pieces - 1 loaf
- heavy cream - 1 cup
- half & half - 1 cup
- pumpkin puree - 15 ounce can
- sugar - 1 1/2 cup
- butter, melted - 3 T
- eggs - 4
- vanilla extract - 2 t
- pumpkin pie spice - 1 T
- butter - 1 cup
- heavy cream - 1 cup
- brown sugar - 1 cup
- chopped toasted pecans - 1/2 cup
Instructions:
Place bread in a greased 13 x 9 inch baking dish.
In a bowl, whisk together 1 cup cream, half & half, pumpkin, sugar, 3 T butter, eggs, vanilla and spice. Slowly pour batter over the bread, covering all the bread pieces. Bake in a preheated 350 degree oven for about 1 hour.
Prepare praline sauce -- in a heavy saucepan over medium low heat, stir together 1 cup butter, 1 cup cream, and brown sugar; bring to a boil. Reduce heat to low, stir pecans into cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding. Serve hot or cold.
