Pumpkin Pecan Cream Cheese Bread Pudding With Warm Caramel Sauce
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.
Pumpkin Pecan Cream Cheese Bread Pudding With Warm Caramel Sauce
Serves about 8 people.
Pumpkin Bread Pudding
Preheat oven to 350°F.
- 8 large eggs
- One 30 ounce can of pumpkin (or homemade 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)
- 1/2 cup pecans, chopped (optional)
Whisk together until everything is well combined and, well, you know, pumpkin pie-ish.
Cream Cheese Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons of lemon juice
Then brace yourself for it is streusel time. This can be made the night before and saved in the fridge as well.
Oatmeal Streusel
- 3 cups oatmeal
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 cups butter, cut into small pieces
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.
Make one batch of this unforgettable Salted Caramel Sauce
Allow bread pudding to set for at least half an hour then serve topped with caramel sauce and 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.
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.
Are the butter/sugar amounts for your caramel sauce correct? I melted half a cup of butter and then added the sugars but was unable to whisk them together because there was too much sugar for the butter. I tried stirring it with a wooden spoon but it was pretty thick so simmering until foamy was pretty much out of the question. I stirred them together for about 4 minutes.and added the cream when the butter and sugars started to separate. What did I do wrong?
Thank u for this beautiful recipe. It’s in the oven. 🙂