Caramel-pumpkin bread pudding, lactose free, gluten free

Ingredients

• 430 g Pumpkin, sautéed on water, puréed
• 170 g Baguette, gluten free
• 170 ml Milk, lactose free
• 10 ml Maple syrup
• 120 g Cream, half and half, lactose free
• 2 pcs Egg
• 110 g Cane sugar
• 50 g Pecans, chopped
• 50 g Unsalted butter, lactose free
• 2 g Cinnamon, ground
• 1 pinch Salt, fresh ground
• 1 pinch Nutmeg, ground
• 2 tbsp Vanilla extract, pure

Method

1. Prepare bread pudding: whisk together eggs, puréed pumpkin, 2ml vanilla, half-and-half, milk, salt, nutmeg, and cinnamon in a large bowl until well-blended.
2. Add bread pieces, stirring to thoroughly coat.
3. Cover with plastic wrap, and chill for 4 hours.
4. Preheat oven to 180°C; spoon bread mix into 5 ramekins.
5. Place on an aluminium foil-lined baking sheet.
6. Bake for 50 minutes, shielding with foil after 30 minutes.
7. During last 15 minutes of baking, prepare caramel sauce.
8. For the sauce; heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted.
9. Meanwhile, cook cane sugar, maple syrup, and butter in a small saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved.
10. Remove from heat; stir in remaining vanilla and chopped pecans.
11. Remove bread puddings from oven; drizzle with prepared sauce.
12. Bake for 5 minutes or until sauce is thoroughly heated and begins to bubble.
13. Set aside to cool; serve at room temperature.