3 Oakdell Omega-3 Brown Eggs
3/4 cup pumpkin puree
1 ½ cups whole milk
1/2 cup packed brown sugar
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
7 cups day old bread, cut into 1-inch cubes*
1/2 cup pecan halves
Ingredients for Caramel Sauce*
½ cup water
1 cup sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup heavy cream
Substitute: store bought caramel sauce
- Preheat oven to 350°F. Grease an 8×8 inch baking dish.
- In a medium bowl, whisk together eggs, pumpkin, milk, sugar, butter, cinnamon, vanilla, and salt until smooth. Gently fold in bread.
- Transfer to an 8×8 baking dish. Top with pecans. Let stand 30 minutes.
- Bake 30-35 minutes or until set.
- Make the caramel sauce by adding water and sugar to a medium heavy-bottomed saucepan. Do not stir. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color or reads 350° on a thermometer (about 12 to 15 minutes). Meanwhile, warm cream in a small saucepan over low heat.
- Remove sugar mixture from heat and carefully add cream, vanilla, and salt. Stir with whisk until smooth and creamy. If needed, return pan to burner and cook until smooth, stirring constantly.
- Pour caramel sauce over pudding and serve.
*Notes for caramel sauce: Store bought jarred caramel sauce can be substituted. Just heat in the microwave and pour over pudding. If you are making the caramel sauce, know that it can burn easily. When the caramel begins to get close to the amber color, it can go from done to burnt in seconds. When the caramel is almost the right color, lift the pan off the burner and swirl the caramel around in the pan a few times. Then, place it back on the burner and watch it closely until it turns amber.
*Notes about bread: Brioche bread works well for this recipe. Its consistency is good for soaking up the liquid. Day old bread works best, but you can cut fresh bread into cubes and dry it out in the oven at 350°F for about 15 minutes.