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Pumpkin Bread Pudding
1 (1lb) loaf day old Bread (French, Italian, or Challah),
½ cup Raisins (or dried cranberries)
½ cup toasted, chopped Pecans
2 cup (16oz/ 450g) Heavy Cream
1 cup (8oz/ 225g) Milk
2 Cups 15oz (1can) Pumpkin Puree
1-1/2 cups Brown Sugar
3 tablespoon (1½oz) butter, melted
2 teaspoons Vanilla
1 tablespoon Pumpkin Pie Spice, or cinnamon (recipe below for pie spice)
(Video Recipe Reference: http://bit.ly/gemmaspumpkinchscake)
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Pumpkin Pie Spice
2 tsp Cinnamon
⅛: tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
Generously butter a deep 9 x 13 baking dish
Bake in a preheated oven at 350oF (180oC) for about 1 hour.
To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans: bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!
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