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Toasted Pecan-Pumpkin Bread Pudding




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


This homey pudding made with toasted pecans combines all the taste of a well-spiced pumpkin pie with the rich texture of a satisfying bread pudding. If you have leftover pumpkin bread, try it in place of the challah.





List of Ingredients



• BREAD MIXTURE:
  
• 6 cups lightly packed cubed (1 1/2-inch) challah or Italian country bread
  
• 1 1/2 cups chopped pecans
  
• 2 cups milk
  
• 1/4 cup packed brown sugar
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/2 tsp ground allspice
  
• 1/2 tsp ground nutmeg
  
• 1/8 tsp ground cloves
  
• 1 tsp vanilla extract
  
• CUSTARD:
  
• 4 eggs, room temperature
  
• 1 (15 oz) can pure pumpkin
  
• 1 cup whipping cream
  
• 1/2 cup packed brown sugar
  
• 1 1/2 tsps ground cinnamon
  
• 1 tsp ground ginger
  
• 1 tsp ground nutmeg
  
• 1/2 tsp salt
  
• 1/4 tsp ground cloves
  






Instructions



1. Heat broiler. Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 60 to 90 seconds or until toasted, turning once. Watch carefully to prevent burning.
   
2. Heat oven to 350. Spray 2-qt glass baking dish with nonstick cooking spray. Spread pecans on baking sheet. Bake 7 to 9 minutes or until lightly toasted, stirring occasionally. Cool.
   
3. In large bowl, whisk together all remaining bread mixture ingredients. Stir in toasted bread. Let stand 3 to 5 minutes or until liquid is absorbed, stirring occasionally. Stir in 1 cup of the pecans. Spread mixture evenly in baking dish.
   
4. In same large bowl, whisk eggs until mixed. Add all remaining custard ingredients; whisk until blended. Pour over bread mixture, making sure custard evenly coats bread. Sprinkle with remaining 1/2 cup pecans.
   
5. Bake 60 to 70 minutes or until top is puffed and knife inserted in center comes out almost clean. Cool slightly on wire rack. Serve warm. Refrigerate leftovers.
   






Final Comments


Makes 12 servings