Pumpkin pecan cream cheese bread pudding with warm caramel sauce
September 26, 2012
By Deanna Morauski
Because you can never get enough pumpkin after Labor Day, I’m sharing this pumpkin-y, caramel-y, pecan-y, 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)
Place all ingredients except French bread into a large bowl.
Stir together until everything is well combined and, well, you know, pumpkin pie-ish.
Tear bread into about 1-inch pieces and then add to the pumpkin mixture. Stir until bread is coated in pumpkin-y goodness.
Place that goodness into a 9 x13 pan that has been coated with butter or sprayed with baking spray.
Cover with plastic wrap and place in fridge overnight or for at least a few hours. After the punkin’ puddin’ and bread have had a chance to get to know one another well, remove from the fridge and get ready for the toppings. What is a dessert without toppin’s? First, preheat oven to 350F.
Cream cheese filling ingredients:
2 8-ounce packages of cream cheese, softened
3 teaspoons of lemon juice
2/3 cup of sugar
Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls. 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 cups flour
2/3 cup of uncooked oatmeal
2/3 cup brown sugar
1 teaspoon salt
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.
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 four minutes. Stir in cream, salt and vanilla. Set aside until ready to serve.
Allow bread pudding to set for at least a half-hour and then serve topped with caramel sauce and a few chopped pecans sprinkled 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.
Deanna Morauski owns, operates and cooks at the Old Hen Bed and Breakfast near North Bend with her husband John. She also blogs about food and cooking at www.theoldhen.com. Follow her on Facebook at www.facebook.com/theoldhen or on Twitter at www.twitter.com/theoldhen.