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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.