For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.
The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.
If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?
Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.
1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes
4 large eggs, lightly beaten
1 ½ cups pumpkin puree, without spices
3 cup half & half or heavy cream
8 tablespoons unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon Chinese 5 star spice
½ teaspoon salt
1 cup pecan pieces
1/2 cup packed dark brown sugar
4 tablespoons butter, melted
½ cup heavy whipping cream
2 teaspoons rum
1 teaspoon sugar
Preheat oven to 350 degrees
In a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.Add the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.
Spoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.
Set aside on a wire rack to cool slightly.
As the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.
For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.
In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.
Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.
Try some of our other great bread pudding recipes…
- Capirotada – Mexican Bread Pudding
- Blueberry Pear and White Chocolate Bread Pudding
- Blueberry White Chocolate Bread Pudding
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