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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.
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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.