Pumpkin Spice Bread Pudding with Vanilla Pecan Sauce from Cara Iacovetto. Holiday Dessert bake-off Christmas Special recipe. The dessert is best served warm or at room temperature. I created this recipe because my family loves bread pudding and I was getting tired of the same version, so I decided to put a different spin on the traditional bread pudding recipe. It’s festive for the holidays, it’s simple to make, and my family loves it!

Ingredients

1 loaf of sandwich bread (white or wheat)

4 eggs, lightly beaten

2 tsp. pumpkin pie spice

2 cups sugar

½ cup canned pumpkin

3 cups milk

Method 

Cut or tear bread into pieces and place in a greased 9x13 pan. The bread pieces should fill the pan. Combine eggs, pumpkin, pumpkin pie spice, sugar and milk in a bowl. 

Mix thoroughly and pour over bread. Stir the bread in the pan, making sure all pieces are coated with the pumpkin mixture.

Bake at 350 degrees for approximately 45 minutes or until set. 

Check by sticking a butter knife in the middle of the dish and making sure that it comes out clean.

Vanilla Pecan Sauce:

½ cup pecans, chopped

1 can sweetened condensed milk

1 tsp. vanilla

½ tsp. burnt sugar flavoring

Toast pecans in a small sauce pan over medium heat. 

Remove from heat and allow pan to cool slightly. Add sweetened condensed milk and allow to heat through. 

Remove from heat and add vanilla and burnt sugar flavoring. Pour over warm bread pudding.