Pumpkin Pecan Bread Pudding

This was my first time making bread pudding and I have to say it was delicious! I could definitely eat this again. The pumpkin filling under the caramel topping made this a tasty dessert and breakfast this week.

Ingredients:

Bread Pudding-

4 cups bread crumbs (I toasted slices of honey wheat bread)

1 15 ounce can pumpkin puree

2 eggs

½ cup nonfat vanilla Greek yogurt

½ cup nonfat milk

½ cup truvia or 1 cup granulated sugar

½ tablespoon pumpkin pie spice

¼ cup golden raisins

½ cup pecans chopped

½ teaspoon ground cinnamon

Sauce-

½ cup unsalted butter

½ cup heavy cream

½ cup brown sugar

Directions:

1. Preheat oven to 350. 
2. Arrange sliced bread on a baking sheet and toast at 350 for 10-15 minutes.
3. Spray a 8×8 dish with nonstick spray.
4. Whisk together yogurt, eggs, pumpkin puree, milk, pumpkin pie spice, and sugar in a large bowl.
5. Stir in raisins and toasted breadcrumbs.
6. Cover with aluminum foil and bake for 20 minutes.
7. Sprinkle with the pecans and bake 25 more minutes until the top is golden and set in the center.
8. While the bread pudding is baking make the caramel sauce.
9. In a saucepan over medium heat stir together the butter, heavy cream, and sugar and bring to a boil.
10. Reduce heat to low and simmer until the sauce thickens in about 10 minutes.
11. Pour the caramel sauce over the bread pudding and enjoy!