8 cups cubed french bread(one loaf)
2 cups ½ & ½
2 cups brown sugar
4 eggs, beaten well
1 cup dried cranberries
1 cup pecans,course chopped
½ tsp. nutmeg
½ tsp. ground ginger
1/4 tsp. ground cloves
1 ½ tsp. ground cinnamon
8 tbsp. butter or substitute , melted
2 tsp. vanilla
2 cups canned pumpkin
Bourbon Praline Sauce Ingredients
1 ½ cups granulated sugar
1 ½ cups brown sugar
3 tbsp. Dark corn suryp
1/8 tsp. Salt
2/3 cup water
1 ½ cups evaporated milk
1 tsp. Vanilla
1/4 cup bourbon of choice
1 cup course chopped pecans
Basic Bread Pudding Preparation
Place cubed French bread in a large bowl. Combine the eggs, sugar, and spices in a medium size bowl and mix well. Next, add the pumpkin to the mixture and continue to mix. Add the ½ and ½, melted butter/alternative, and mix until well incorporated. Pour the wet mixture over the cubed bread and carefully fold together so all of the bread cubes are moist but not soupy. Now, add the chopped pecans and dried cranberries , and stir until combined well. Pour the moistened bread into a greased bunt pan. Place on a cookie sheet in the middle of the oven rack. Cook at 350 degrees for approximately 1 hour and 15 minutes until top is golden brown. Let the bread pudding cool on a rack for 15 minutes. Next, invert the bunt pan on to a display plate and gently tap the bottom of the bunt pan to release .Slice into wedges and serve warm with bourbon praline sauce and whip cream. Garnish with cinnamon sticks.
Bourbon Praline Sauce Preparation
Mix the water , sugar, and salt in a large heavy-bottomed saucepan. Cook over low heat until the sugar dissolves. Increase the heat to medium and bring to a boil. Continue to stir and cook about 2 to 4 minutes. Gradually add the evaporated milk and vanilla extract. Next add the bourbon away from the heat source and mix to incorporate completely. Continue to cook an additional 2 minutes . Now stir in the chopped pecans and remove from the heat. Serve warm, as the topping for any great dessert. Cool to room temperature and store covered in the refrigerator.
Yield:8-10 servings
Prep time:20 minutes
Cook time:1 hour,15 minutes
