Caramel-Pecan Pumpkin Bread Puddings

Need a great brunch or holiday breakfast idea?? This is the one to try! This bread pudding has everything you need for a holiday breakfast.... pecans, caramel and even pumpkin!! Thanks Kristi for suggesting I try it out!!!

I made the bread pudding in little ramekins but you can also make it in a 9x13-inch pan... see the printable recipe for directions.

Cut french bread into 1-inch chunks.

Whisk together eggs, pumpkin, milk, half-and-half, sugar, cinnamon, salt, nutmeg and vanilla!! Whew... that is quite a list!


Once mixture is well blended, throw in your bread chunks.


Stir until all the bread is covered in the pumpkin mixture. Cover with plastic wrap and chill 8 to 24 hours.

Spoon mixture into lightly greased ramekins.

Place on foil-lined baking sheet and bake for 50 minutes. After 30 minutes, shield ramekins with additional foil.

During the last part of the baking, prepare your Caramel-Pecan sauce. In a small skillet toast pecans over medium-low heat. In a separate small saucepan, cook butter, brown sugar and corn syrup. Remove from heat and add toasted pecans and vanilla.

Remove bread puddings from oven and drizzle with the delicious sauce! Bake an additional 5 minutes or until sauce is thoroughly heated and begins to bubble. So nummy!!!

Printable Recipe

**Recipe adapted from Southern Living October 2009