Pumpkin Bread Pudding With Pecans

Ingredients

• Servings: 12
• 1 baguette, diced
• 1 cup pecans, toasted
• 2 1/2 cups half-and-half
• 3/4 cup pumpkin puree
• 1 1/4 cups sugar (optional)
• 1/2 cup brown sugar
• 5 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon, ground
• 1 teaspoon ginger, ground
• 1 tablespoon crystallized ginger
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon allspice, ground

Recipe

• 1 line a 10-inch springform pan with foil. place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
• 2 in a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
• 3 add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. pour over the bread and mix well.
• 4 let stand for about 20 minutes, while preheating oven to 350.
• 5 mix again before placing in oven.
• 6 bake for 45 minutes, or until a knife inserted in the center comes out clean to serve, slice pudding into individual servings.
• 7 sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
• 8 if you do not have a torch available, serve warm with softly whipped cream.