SUBSCRIBE Here: http://bit.ly/GemmasBoldBakersJoin me and my YouTube friends for a Pumpkin Recipe Collaboration!Hi Bold Bakers! This week, I'm making Pumpkin Bread Pudding which is a perfect fall treat for breakfast, brunch or dessert. Plus, you'll find links to two other great pumpkin recipes from Fifteen Spatulas and Honeysuckle Catering. So let's get baking!SUBSCRIBE to Fifteen Spatulas: http://bit.ly/15spatulasSUBSCRIBE to Honeysuckle Catering: http://bit.ly/honeysucklecateringWATCH the latest episodes of Gemma's Bigger Bolder Baking HERE:* Pumpkin Cheesecake: http://bit.ly/gemmaspumpkinchscake* Monster Cookie Trilogy: http://bit.ly/Gemmasmonstercookies* Best-Ever Cinnamon Rolls: http://bit.ly/gemmascinnamonrolls* No Machine Ice Cream: http://bit.ly/GemmasicecreamFOLLOW ME HERE, FELLOW BOLD BAKERSPINTEREST http://www.pinterest.com/gemstaffordTWITTER http://www.twitter.com/gemstaff16FACEBOOK https://www.facebook.com/GemmaStaffordbiggerbolderbakingINSTAGRAM http://www.instagram.com/gemmastaffFULL RECIPE LISTED BELOWPumpkin Bread Pudding with Pecan Praline Sauce( from http://flavormosaic.com/pumpkin-praline-bread-pudding/)INGREDIENTSPumpkin Bread Pudding1 (1lb) loaf day old Bread (French, Italian, or Challah),1/2 cup Raisins (or dried cranberries)1/2 cup toasted, chopped Pecans 2 cup (16oz/ 450g) Heavy Cream1 cup (8oz/ 225g) Milk2 Cups 15oz (1can) Pumpkin Puree1-1/2 cups Brown Sugar3 tablespoon (1 1/2oz) butter, melted4 Eggs2 teaspoons Vanilla1 tablespoon Pumpkin Pie Spice, or cinnamon (recipe below for pie spice) Praline Sauce(Video Recipe Reference: http://bit.ly/gemmaspumpkinchscake)1 Cup (8oz/ 225g) Unsalted Butter1 Cup (8oz/ 225g)Heavy Cream1 Cup (8oz/ 225g)Dark Brown Sugar1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans1 pinch of salt Pumpkin Pie Spice2 tsp Cinnamon⅛ tsp Nutmeg¼ tsp Ground Ginger¼ tsp Ground Cloves½ tsp Ground AllspiceMETHOD1. In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.2. Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.3. Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day. 4. Generously butter a deep 9 x 13 baking dishBake in a preheated oven at 350oF (180oC) for about 1 hour.5. To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.6. Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!