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

What Others Are Reading:

Best Ever Strawberry Short Cake

Strawberry Short Cake

The days are getting longer and a little warmer. It still isn’t time yet for out door barbecuing. But strawberries are in season again. I bought 4 pounds at Costco for about $6.00. The time is right for Strawberry Short Cake. The recipe is adopted from the Better Homes and Gardens Magazine (BHG).

At our place we like to top the cake with real vanilla ice cream, but you can use whipped cream as well. The BHG recipe did use real whipped cream. Yummy!!

They also gave other ingredients you could add to the batter for other great flavors, such as

  1. Strawberry Lemon-Poppy Seed Shortcake
  2. Mixed Berry or Mixed Fruit Shortcake
  3. Strawberry-Nut Shortcake

Just link here if you want the recipes for those variations: Better Homes and Gardens.

The original recipe includes real cream to whip up as part of the topping, but I omitted it, as we use real vanilla ice cream.

Here is what you will need:

1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1/2 cup sour cream or plain yogurt (we used plain Greek yogurt)
3 tablespoons milk
5 cups sliced fresh strawberries
3 tablespoons sugar

Preheat oven to 400 degrees F.

Grease an 8 x 1 1/2-inch round baking pan; set aside.

In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.

Spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Using a small metal spatula or knife, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.

Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar and set aside.

To serve, cut shortcake into 4 to 6 individual slices. Then cut  each slice in half horizontally. Place in a bowl and top with desired amount of strawberries and 1 to 2 scoops real vanilla ice cream.

strawberry short cake (2)

What Others are Saying About Strawberries and Cake:

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Double Chocolate Cupcakes With Raspberry Sauce & Almond Mocha Whipped Cream

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream

This delicious double chocolate cupcakes with a raspberry sauce and topped with almond mocha whipped cream is a dessert that you can prepare in less than one hour.

It is decadent and full of sweet deliciously yummy flavors. An awesome treat for every chocolate lover.

Double Chocolate Cupcakes With Raspberry Sauce & Almond Mocha Whipped Cream

For The Cupcakes

1 18.25-ounce box devil’s food cake mix

1 2.5-ounce jar baby food pureed prunes

1 cup strong coffee

3 large egg whites

2 tablespoons coconut oil

For The Sauce

2 12-ounce packages frozen unsweetened raspberries, thawed

1/2 cup sugar

1 1/2 tablespoons tapioca or arrowroot starch

For The Whipped Topping

2 teaspoons instant espresso

1 cup heavy cream

½ cup powdered sugar

2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F

Place a medium metal mixing bowl with beaters into freezer.

Lightly spray two 12-cup muffin pans with an olive oil spray

In a large mixing bowl, combine the cupcake ingredients. Pour two tablespoons each per cupcake well in prepared muffin pan. Bake in oven 21 minutes or until center of cupcakes are done.

Meanwhile, in a medium saucepan, stir together the raspberries,sugar and starch until the starch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes.

Remove the metal mixing bowl and beaters from the freezer. Attach the beaters to the hand mixer and pour the cold heavy cream into the cold mixing bowl. Beat on high until cream just starts to thicken. Stop beating and add powdered sugar and instant powdered espresso. Begin beating again until the add ingredients are mixed in well and the cream begins to form stiff peaks. Place whipped cream into refrigerator until ready to use.

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream with Coffee

For each serving, spread 2 tablespoon raspberry sauce on a dessert plate, top with a cupcake, spoon 2 tablespoons of whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons of sliced almonds.

More deliciously yummy cupcake recipes to try.

• Rum & Ginger Cupcakes With A Creamy Rum Frosting

• Blueberry Maple Cinnamon Cupcakes

• Orange Cranberry Cupcakes

• Gluten-Free Chocolate Peppermint Cupcakes

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