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Turano Pumpkin Bread Pudding with Salted Caramel and Pecans
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Pumpkin Bread Pudding with Salted Caramel Pecan Sauce
Prep Time
20 mins
Cook Time
20 mins
 
 
Author: delane
Ingredients
  • 4 Turano Brioche Sandwich Rolls
  • 1/2 loaf 1/2 pound Turano Italian Round Sliced
  • 1 15 oz can of pumpkin
  • 4 eggs
  • 2 cups of milk
  • 1 tablespoon pumpkin spice
  • 2 teaspoons vanilla extract
  • 1 cup and 2 tablespoons sugar
  • 6 tablespoons butter cut into pieces
  • 1/4 cup heavy cream
  • 1 cup chopped pecans
  • 3 teaspoons salt
  • whipped cream optional
Instructions
Bread Pudding
  1. Cut bread into 1/2" cubes.
  2. In a large bowl, mix milk, pumpkin, vanilla, 2 tablespoons sugar and 1/2 teaspoon salt.
  3. Add bread to pumpkin mixture. Mix until bread is covered with mixture.
  4. Grease a 3 qt baking dish and fill it with cubed pumpkin bread mixture.  
  5. Cover with aluminum wrap and let sit for 15 minutes.
  6. Heat oven to 400 degrees.
  7.  Bake for 30.  Remove aluminum wrap and bake for an additional 10-15 minutes, or until custard is set and edges of bread are brown. 
Salted Caramel
  1. In a medium saucepan over low heat, add 1 cup of sugar. With a wooden spoon, stir constantly. 
  2. The sugar will form clumps, keep stirring.  Do not turn up the heat to speed up the process. Keep stirring.  
  3. When the sugar is melted into an amber liquid add the butter. CAUTION: the sugar will bubble up when the butter is added.
  4. Whisk the butter into the sugar until it is completely melted and combined.  
  5. Add cream 1 tablespoon at a time while whisking caramel mixture.  CAUTION: the sugar will bubble up when the cream is added. 
  6. While continuing to whisk, add 1 teaspoon salt and cook the caramel for 1-2 more minutes.  
  7. WARNING: The caramel will be extremely tempting to eat, allow to cool down before eating.
Salted Pecans
  1. Preheat oven to 300 degrees.
  2. Place pecan pieces evenly on a half sheet pan or heavy skillet.
  3. Sprinkle pecans with 1 1/2 teaspoons salt.
  4. Bake for 10 minutes.
  5.  Stir gently.  
  6. Cook an additional 10 minutes or until the pecans are lightly toasted.  
  7. Remove from the oven and cool. 
  8. Store in an airtight jar until ready to use.
Dessert Preparation
  1. Slice bread pudding into 8 servings.
  2. Plate pudding.
  3. Drizzle with salted caramel.
  4. Sprinkle with toasted pecans.
  5. Top with whipped cream (optional).
Recipe Notes

This recipe can be made in the crockpot.  In lieu of the oven, cook bread pumpkin mixture for 4 hours on low.  For a crispy crust, remove crockpot liner when done cooking and place in a 375-degree oven for 15 minutes.