Pumpkin Pecan Bread Pudding is a warm, spiced dessert that combines the rich flavors of pumpkin, cinnamon, and nutmeg with the delightful crunch of pecans. Perfect for fall gatherings or holiday celebrations, this dessert is easy to make and endlessly comforting.
Whether served with a drizzle of caramel sauce or a dollop of whipped cream, this bread pudding is guaranteed to impress your guests and satisfy your sweet tooth.
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
For the Bread Pudding:
- 6 cups (450g) day-old bread, cubed (brioche or challah works best)
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 1 cup (240g) canned pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup (60g) chopped pecans
For the Topping:
- 1/4 cup (50g) brown sugar
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (30g) chopped pecans
Directions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish.
- Make the Custard: In a large mixing bowl, whisk together the heavy cream, milk, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined.
- Assemble the Bread Pudding: Pour the custard mixture over the bread cubes, making sure every piece is coated. Gently press the bread down with a spatula to help it absorb the liquid. Let it sit for 10–15 minutes.
- Add the Topping: In a small bowl, mix the brown sugar, melted butter, and chopped pecans. Sprinkle this mixture evenly over the top of the bread pudding.
- Bake: Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
- Cool and Serve: Let the bread pudding cool for 10–15 minutes before serving. Serve warm with caramel sauce, whipped cream, or vanilla ice cream.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Nutrition (Per Serving, Approx.)
- Calories: 320
- Protein: 6g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 25g
Expert Tips
- Day-Old Bread: Use slightly stale bread for the best texture, as it absorbs the custard more effectively.
- Nut-Free Option: Skip the pecans if you have a nut allergy and add raisins or dried cranberries for extra sweetness.
- Extra Flavor: Sprinkle a little pumpkin pie spice over the top before baking for a stronger spice profile.
FAQs
Can I use a different type of bread?
Yes, you can use French bread, croissants, or even plain sandwich bread. Brioche and challah are preferred for their richness.
Can I make this ahead of time?
Yes, you can assemble the bread pudding and refrigerate it for up to 12 hours before baking. Allow it to come to room temperature before putting it in the oven.
What can I serve with this dessert?
Caramel sauce, whipped cream, or vanilla ice cream are excellent accompaniments.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F (160°C) until heated through.
Substitutions & Variations
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream and whole milk.
- Gluten-Free Version: Use gluten-free bread to accommodate dietary needs.
- Add-Ins: Mix in chocolate chips, dried cranberries, or chopped apples for added variety.
Pumpkin Pecan Bread Pudding
Pumpkin Pecan Bread Pudding is a warm, spiced dessert that combines the rich flavors of pumpkin, cinnamon, and nutmeg with the delightful crunch of pecans. Perfect for fall gatherings or holiday celebrations, this dessert is easy to make and endlessly comforting.
Equipment
- - Large mixing bowl
- Whisk
- - Baking dish (9x13-inch)
- Measuring cups and spoons
- - Spatula or wooden spoon
Ingredients
- #### For the Bread Pudding:
- - 6 cups 450g day-old bread, cubed (brioche or challah works best)
- - 1 cup 240ml heavy cream
- - 1 cup 240ml whole milk
- - 1 cup 240g canned pumpkin puree
- - 1/2 cup 100g granulated sugar
- - 1/2 cup 100g brown sugar
- - 3 large eggs
- - 1 tsp vanilla extract
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground cloves
- - 1/4 tsp salt
- - 1/2 cup 60g chopped pecans
- #### For the Topping:
- - 1/4 cup 50g brown sugar
- - 1/4 cup 60g unsalted butter, melted
- - 1/4 cup 30g chopped pecans
Instructions
- **Prepare the Bread:** Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread the cubed bread evenly in the dish.
- **Make the Custard:** In a large mixing bowl, whisk together the heavy cream, milk, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined.
- **Assemble the Bread Pudding:** Pour the custard mixture over the bread cubes, making sure every piece is coated. Gently press the bread down with a spatula to help it absorb the liquid. Let it sit for 10–15 minutes.
- **Add the Topping:** In a small bowl, mix the brown sugar, melted butter, and chopped pecans. Sprinkle this mixture evenly over the top of the bread pudding.
- **Bake:** Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
- **Cool and Serve:** Let the bread pudding cool for 10–15 minutes before serving. Serve warm with caramel sauce, whipped cream, or vanilla ice cream.
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