Pecan Pumpkin Bread Stuffing with Candied Bacon

SERVINGS

8-10

PREP TIME

60 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

NO



The combination of day-old pumpkin bread, smoky bacon and caramel rum sauce will make this bread pudding cousin your go-to Thanksgiving stuffing recipe.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients

For the Caramel Rum:

1 cup sugar
4 tablespoons water
4 tablespoons butter
1/4 cup heavy cream
3 tablespoons dark rum

For the Pudding:

3 eggs
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 cup whole milk
2 teaspoons vanilla extract
3 tablespoons dark rum

For Assembly:

1 (9x5-inch) loaf pumpkin bread, cut to 1/2-inch cubes and dried out overnight
3/4 cup Jones Dairy Farm Dry Aged Bacon, cooked and crumbled (about 5 strips)
3/4 cup toasted pecans, chopped
 
DIRECTIONS

For the Caramel Rum Sauce:

(The Caramel Rum sauce can be prepared up to a week in advance)
Place sugar and water in medium-large saucepan over medium low heat and stir until sugar dissolves. Dissolve any crystals forming on sides with wet pastry brush. Once sugar dissolves, increase heat to high. 

Using handle, occasionally swirl pot to keep mixture moving. Do not stir mixture directly. Mixture will start to bubble after a minute or so. After 3-4 minutes mixture will turn from light amber to medium amber and finally to dark reddish brown color. Once mixture starts to smoke, add butter and heavy cream. Mixture will bubble wildly. Allow mixture to cool for ten minutes before adding dark rum. Add dark rum and whisk to combine. Set aside to cool completely.

For the Custard:

In small bowl, whisk together sugar, eggs and salt; set aside.

Place heavy cream and whole milk in small saucepan and bring to simmer. Slowly add egg mixture into cream mixture, while continuously whisking. Add in vanilla and rum and whisk to combine. Strain mixture.

For the Stuffing: 

Preheat oven to 350˚F.

In large casserole pan or pot combine and toss pumpkin bread cubes, bacon, pecans, cooled caramel sauce and custard. Let stand for 15 minutes, occasionally pressing down bread to absorb custard mixture. 

Transfer to preheated oven and bake at 350˚F until tops are golden, about 45-50 minutes. Tent with foil if top starts to brown before custard sets. Remove from oven and allow to cool for 10 minutes before serving. 

Ingredients

Directions

For the Caramel Rum:

1 cup sugar
4 tablespoons water
4 tablespoons butter
1/4 cup heavy cream
3 tablespoons dark rum

For the Pudding:

3 eggs
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 cup whole milk
2 teaspoons vanilla extract
3 tablespoons dark rum

For Assembly:

1 (9x5-inch) loaf pumpkin bread, cut to 1/2-inch cubes and dried out overnight
3/4 cup Jones Dairy Farm Dry Aged Bacon, cooked and crumbled (about 5 strips)
3/4 cup toasted pecans, chopped
 

For the Caramel Rum Sauce:

(The Caramel Rum sauce can be prepared up to a week in advance)
Place sugar and water in medium-large saucepan over medium low heat and stir until sugar dissolves. Dissolve any crystals forming on sides with wet pastry brush. Once sugar dissolves, increase heat to high. 

Using handle, occasionally swirl pot to keep mixture moving. Do not stir mixture directly. Mixture will start to bubble after a minute or so. After 3-4 minutes mixture will turn from light amber to medium amber and finally to dark reddish brown color. Once mixture starts to smoke, add butter and heavy cream. Mixture will bubble wildly. Allow mixture to cool for ten minutes before adding dark rum. Add dark rum and whisk to combine. Set aside to cool completely.

For the Custard:

In small bowl, whisk together sugar, eggs and salt; set aside.

Place heavy cream and whole milk in small saucepan and bring to simmer. Slowly add egg mixture into cream mixture, while continuously whisking. Add in vanilla and rum and whisk to combine. Strain mixture.

For the Stuffing: 

Preheat oven to 350˚F.

In large casserole pan or pot combine and toss pumpkin bread cubes, bacon, pecans, cooled caramel sauce and custard. Let stand for 15 minutes, occasionally pressing down bread to absorb custard mixture. 

Transfer to preheated oven and bake at 350˚F until tops are golden, about 45-50 minutes. Tent with foil if top starts to brown before custard sets. Remove from oven and allow to cool for 10 minutes before serving.