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!

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.