Page 33 - Scene Magazine 41-10 October 2016
P. 33

Fun With Food
Pumpkin Bread Pudding with caramel Pecan sauce
  The flavors of the fall harvest are always delicious. Apples, squash, pumpkins all make excellent appe- tizers, side dishes and desserts. One of my favorite is
bread pudding but paring it with pump- kin brings it to the level of a great ending for any meal.
Pumpkin Bread Pudding with Caramel Pecan Sauce ingredients:
• 2 eggs
• 1 can (15 oz) can of pumpkin
• 3⁄4 cup milk
• 1⁄2 cup cream
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon all spice
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 5 cups French bread, cut into 1-inch cubes
In a large bowl, whisk together eggs, pumpkin, milk, cream, sugar, spices, vanilla, and salt. Add bread cubes and stir to coat. Cover bowl with plastic wrap and put in refrigerator for 8 up to 24 hours. When ready to bake, preheat oven to 350 degrees and grease six 6-ounce ramekins. Spoon mixture into prepared ramekins, place on baking sheet, and bake 45-50 minutes, covering with foil for the last 20 minutes to pre- vent over browning. During the last 20 minutes, make the caramel pecan sauce. (Recipe follows.)
Remove bread puddings from oven, drizzle
with caramel
sauce and
bake an-
other five minutes or
until sauce
is heated through
and begins
to bubble. Re- move and serve!
Caramel Pecan Sauce
• 1⁄2 cup brown sugar
• 1⁄4 cup butter
• 2 teaspoons corn syrup • 1⁄2 teaspoon vanilla
• 1⁄2 cup pecans, toasted
In sauce pan, cook brown sugar, butter and corn syrup over me- dium heat for 4 minutes or sugar is dissolved, stirring occasionally. Remove from heat and stir in vanilla and toasted pecans.
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License # Electrical – 6112007 • License # Mechanical – 7103902
Calhoun County’s ONLY Authorized Armstrong Dealer
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