Caramel-Pecan Pumpkin Bread Pudding

First  of all let me share with you before I say another word, this recipe that I am about to share with you is so GGOOOODD!  I mean it is slap your momma kinda good! But, be careful don't actually slap your momma or anyone else's for that matter, 'cause I am thinking if they are anything like my momma, she'll smack you back and it will be a long time until you recover.

Can you say Caramel-Pecan Pumpkin Bread Pudding? Say it again. and again...

Okay back to the goodness and the party that will be going on in your mouth once you taste this awesomeness!  I adapted the recipe from Southern Living Magazine, making it my own, I have found what works for us...But just in case you want to try theirs here it is: SL Caramel-Pecan BP.  

Here is my version and I tell you no lie, it's more than awesome! Slap your momma awesome! 

To make the Bread Pudding:

10 cups of potato rolls torn into small pieces. (we used 10 wheat hamburger rolls packaged by Martin)

Note: You can use any bread.  We just like the potato rolls the best.  

2 Cups Pumpkin Puree (see my post on DIY Puree or one 15 oz can)
4 Eggs Beaten
1 1/2 Cups Milk (I use whole milk for a richer taste)
1 Cup Half/Half
1 1/2 Cup Granulated Sugar
1 Teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 Teaspoon salt
1/2 teaspoon vanilla extra

• For now, before you mix all this goodness together, preheat the oven to 350 degrees.  Grease your baking/casserole dish.  Now we get to the awesome making stuff.  Now, lightly beat your eggs together and pour them and the rest of the ingredients into the same bowl as your torn pieces of bread.  Mix well and pour into your greased baking dish. Set the dish aside for 15 to 25 minutes.  Place bread pudding in the oven for 35 minutes uncovered. Then cover with foil for another 20 minutes.  You can, at this point take out the bread pudding or uncover the dish and let it back for another 5 minutes to brown on the top.  During the last 10 minutes of baking, make your sauce.

• Now it's time to make the Caramel-Pecan Sauce: 

•  Note: the original recipe says to roast the pecans.  We tried it both ways and our family vote is to not roast the pecan.  

1 Cup Pecans

1 Cup of light brown sugar firmly packed

1 Tablespoon of light corn syrup

1 Teaspoon of Vanilla Extract

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. Pull your bread putting out of the oven.  Remove sauce from heat; stir in vanilla and pecans. Pour over your bread pudding and place the whole thing back into the oven for another 5 to 10 minutes or until the caramel bubbles.  

Take your bread pudding out of the oven and place it on a cooling rack...wait 15 minutes to serve.

Now ENJOY!!!  And remember do not actually slap your momma!! 

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