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

Fun With Food
Pumpkin Bread Pudding with caramel Pecan sauce
 By jOANNA StELLOH PHELPS
  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
instructions:
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
ingredients:
• 1⁄2 cup brown sugar
• 1⁄4 cup butter
• 2 teaspoons corn syrup • 1⁄2 teaspoon vanilla
• 1⁄2 cup pecans, toasted
instructions:
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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