Pumpkin Pecan Bread Pudding

Warm, spiced, and topped with crunchy pecans, this pumpkin pecan bread pudding is the perfect dessert for cozy evenings

Ingredients

For the Bread Pudding:

• 6 cups (about 1 loaf) of day-old bread, cubed (French or brioche works best)
• 1 cup (240ml) milk
• 1 cup (240ml) heavy cream
• 1 cup (240g) pumpkin puree
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup (60g) chopped pecans

For the Caramel Sauce (Optional):

• 1/2 cup (100g) granulated sugar
• 3 tablespoons unsalted butter
• 1/4 cup (60ml) heavy cream

Instructions

1. Prepare the Bread Pudding:
   • Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
   • Spread the cubed bread in the dish evenly.
   • In a large mixing bowl, whisk together milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
   • Pour the pumpkin mixture evenly over the bread cubes, pressing lightly to ensure the bread absorbs the custard.
   • Sprinkle the chopped pecans evenly over the top.
2. Bake:
   • Let the mixture sit for 10-15 minutes to soak.
   • Bake in the preheated oven for 40-45 minutes, or until the top is golden and the custard is set but slightly soft in the center.
3. Make the Caramel Sauce (Optional):
   • In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
   • Carefully whisk in the butter until combined. Slowly add the cream while stirring. Cook for another 1-2 minutes, then remove from heat.
4. Serve:
   • Drizzle the warm bread pudding with caramel sauce, or serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy this comforting pumpkin pecan bread pudding, packed with autumn flavors!

"Created by AI, this recipe combines technology and taste for a modern twist on home cooking."

pumpkin pecan bread pudding

Warm, spiced, and topped with crunchy pecans, this pumpkin pecan bread pudding is the perfect dessert for cozy evenings

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Ingredients

  

• For the Bread Pudding:
• 6 cups about 1 loaf of day-old bread, cubed (French or brioche works best)
• 1 cup 240ml milk
• 1 cup 240ml heavy cream
• 1 cup 240g pumpkin puree
• 3/4 cup 150g granulated sugar
• 1/4 cup 50g brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup 60g chopped pecans
• For the Caramel Sauce Optional:
• 1/2 cup 100g granulated sugar
• 3 tablespoons unsalted butter
• 1/4 cup 60ml heavy cream

Instructions

 

• Prepare the Bread Pudding:
• Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
• Spread the cubed bread in the dish evenly.
• In a large mixing bowl, whisk together milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
• Pour the pumpkin mixture evenly over the bread cubes, pressing lightly to ensure the bread absorbs the custard.
• Sprinkle the chopped pecans evenly over the top.
• Bake:
• Let the mixture sit for 10-15 minutes to soak.
• Bake in the preheated oven for 40-45 minutes, or until the top is golden and the custard is set but slightly soft in the center.
• Make the Caramel Sauce (Optional):
• In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
• Carefully whisk in the butter until combined. Slowly add the cream while stirring. Cook for another 1-2 minutes, then remove from heat.