Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

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Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

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