Food and Recipes Desserts Caramel-Pecan-Pumpkin Bread Puddings Recipe In need of a Thanksgiving dessert that wows? Our Caramel-Pecan-Pumpkin Bread Puddings fit the bill. You can prepare this recipe in individual ramekins or a 13x9 dish. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email Photo: Jim Franco; Styling: Lynda White Prep Time: 27 mins Total Time: 9 hrs 22 mins Yield: 11 servings Ingredients BREAD PUDDINGS 4 large eggs 2 (15-oz.) cans pumpkin 1 1/2 cups milk 1 cup half-and-half 1 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups) CARAMEL-PECAN SAUCE 1 cup pecans, chopped 1 cup firmly packed light brown sugar 1/2 cup butter 1 tablespoon light corn syrup 1 teaspoon vanilla extract Directions Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan. Bake at 350° for 50 minutes, shielding with foil after 30 minutes. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble. Chef's Notes One-Dish Caramel-Pecan-Pumpkin Bread Pudding Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through Print