Because you can never get enough pumpkin after Labor Day. Because guests are oooing and ahhhing over this bread pudding once again. Because I meant to blog this two years ago when I created it. And because I finally found my handwritten recipe, I’m sharing this pumpkiny, caramely, pecany, cream cheesy dessert with you.
BREAD PUDDING INGREDIENTS:
- 8 large eggs
- One 30 ounce can of pumpkin puree
- 1 cup milk
- 1 can sweetened condensed milk
- 1 1/2 cups packed brown sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cloves
- 1 1/2 cups chopped pecans (optional)
- One 16 ounce loaf of French bread (doesn’t have to be exact)
Stir together until everything is well combined and, well, you know, pumpkin pie-ish.
- 2 eight ounce packages of cream cheese, softened
- 3 teaspoons of lemon juice
- 2/3 cup of sugar
Then brace yourself for it is streusel time. This can be made the night before and saved in the fridge as well.
FOR THE STREUSEL:
- 1 stick cold butter cut into small pieces
- 1 1/2 cup flour
- 2/3 cup of uncooked oatmeal
- 2/3 cup brown sugar
- 1 teaspoon salt
- 1 egg
- 1/2 cup pecans
Place streusel ingredients in a food processor and pulse until all ingredients incorporate into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.
Bake bread pudding for about an hour or until a knife poked into the middle comes out clean.
And at the risk of losing my sainthood, I introduce you to something that will surely have a permanent fixture upon Heaven’s glorious banqueting table. Warm caramel sauce. Amen.
FOR THE CARAMEL SAUCE:
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk and let simmer on medium heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Set aside until ready to serve.
Allow bread pudding to set for at least a half an hour then serve topped with caramel sauce and then sprinkle a few chopped pecans on top.
I present thee with Pumpkin Pecan Caramel Cream Cheese Bread Pudding With Warm Caramel Sauce. You’re welcome. I’m sorry. You’re welcome.
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I must be missing something…do you use actual Pumpkin in this recipe?
Thank you, Normajean! Yes! Yes! Yes! I was having internet connection issues and kept feeling like I was missing something as I finished posting. I’m so glad you caught that. Pumpkin bread pudding without the pumpkin? Well, that would just be wrong.
I was with you up until “set for at least a half an hour” – That’s almost as funny as “let brownies cool before eating.” Ha! I think I’d rather burn my mouth than allow such lusciousness to go unappreciated for another millisecond!
OH. MY. GOD. I didn’t know it was possible for all of my favorite desserts to be summed up in my most favorite of them all. (Bread pudding.) I’ve died and either gone to sugar heaven or hell, I’m not sure. Seeing as it’s the holidaze, I suppose I can give in and let myself make this. And eat it. All of it. I’m not sharing.