Name: Pumpkin Pecan Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 loaf day-old French bread, cubed ((about 8–10 cups of 1-inch cubes)); 1 cup pure pumpkin puree ((not pumpkin pie filling)); 4 large eggs ((room temperature)); 2 cups whole milk; 1 cup heavy cream ((cold or room temperature)); 3/4 cup brown sugar ((packed)); 1 cup chopped pecans ((toasted if desired)); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon cloves ((a pinch)); 2 teaspoons vanilla extract; 1/4 teaspoon salt ((a pinch)); 1 tablespoon butter ((for greasing the baking dish)); whipped cream or vanilla ice cream ((for serving))

Jump to Recipe

Creamy, cozy, and just sweet enough, this Pumpkin Pecan Bread Pudding is the kind of comforting dessert that feels like a warm hug on a plate. It combines tender cubes of day-old French bread with a rich pumpkin custard, spiced with cinnamon and nutmeg, and finished with crunchy pecans and a golden top. Fun fact: bread pudding dates back centuries as a thrifty way to use stale bread — and this version turns thrift into indulgence. If you love fall baking but want something faster than a pie, this recipe is your new go-to. Try this classic pumpkin pecan bread pudding for a tried-and-true version that’s quick, family-friendly, and totally satisfying.

What is Pumpkin Pecan Bread Pudding?

What’s in a name? Pumpkin Pecan Bread Pudding sounds like three great ideas walked into a kitchen and decided to stay. Imagine pumpkin puree meeting custardy eggs and milk, then cozying up to leftover bread and toasted pecans — does it get better? Why is it called that? Because it is literally bread pudding flavored with pumpkin and studded with pecans, but that doesn’t stop us from pretending it’s a seasonal miracle. Who wouldn’t smile at a dish that proves “the way to a man’s heart is through his stomach.” Give it a try and see how fast the bowl disappears.

Why You’ll Love This

Decadent texture: Silky pumpkin custard soaks into bread cubes until tender, while pecans add a buttery crunch that keeps every bite interesting.
Smart and economical: Uses day-old bread, turning what might be waste into a show-stopping dessert — great for budget-friendly cooking or weeknight baking.
Flavor-packed toppings: Brown sugar, warming spices, and a scoop of vanilla ice cream or whipped cream transform simple ingredients into an unforgettable dish.

Compared to a classic pumpkin pie, this bread pudding is less fussy — no rolling, no blind-baking — and more forgiving. If you enjoyed other desserts on this blog, you’ll also want to check out the pecan pie bread pudding without the crust for another nut-forward twist. Make it this weekend and watch it disappear.

How to Make

Quick Overview

This Pumpkin Pecan Bread Pudding is simple: cube bread, whisk together a pumpkin-spiced custard, pour it over the bread, sprinkle pecans, then bake until set and golden. Prep time is short and the oven does most of the work. Expect about 15 minutes of active prep and 45 to 50 minutes of baking for a total of roughly 1 hour.

Ingredients

1 loaf day-old French bread, cubed (about 8–10 cups of 1-inch cubes)
1 cup pure pumpkin puree (not pumpkin pie filling)
4 large eggs, room temperature
2 cups whole milk
1 cup heavy cream, cold or room temperature
3/4 cup brown sugar, packed
1 cup chopped pecans, toasted if desired
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a pinch of cloves (about 1/8 teaspoon)
2 teaspoons vanilla extract
a pinch of salt (about 1/4 teaspoon)
1 tablespoon butter, for greasing the baking dish
Whipped cream or vanilla ice cream, for serving (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a large baking dish with the tablespoon of butter so the pudding won’t stick.
Cut the day-old French bread into 1-inch cubes and spread them evenly in the prepared baking dish. Make sure the bread layer is relatively level so it soaks evenly.
In a large bowl, whisk together the 4 eggs, 1 cup pumpkin puree, 2 cups whole milk, 1 cup heavy cream, and 2 teaspoons vanilla extract until smooth and combined. Whisk vigorously for 30–60 seconds to fully incorporate the eggs.
Add the 3/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, a pinch of cloves, and a pinch of salt to the wet mixture. Whisk until the sugar dissolves and no lumps remain. Taste and adjust spices if you like a stronger cinnamon or nutmeg note.
Evenly pour the custard mixture over the cubed bread, pressing lightly on the cubes with the back of a spoon to help them absorb the liquid. Let the dish sit for 5–10 minutes so the bread soaks thoroughly. If you have extra time, cover and refrigerate for up to 2 hours for deeper flavor.
Sprinkle the 1 cup chopped pecans evenly over the soaked bread. If you prefer, gently fold half the pecans into the custard-soaked bread before baking and reserve some for the top.
Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the custard is set in the center (a knife inserted near the middle should come out mostly clean). If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
Remove from the oven and allow the bread pudding to cool slightly for 10–15 minutes before serving so the custard finishes setting. Serve warm with whipped cream or a scoop of vanilla ice cream.

Pumpkin Pecan Bread Pudding

What to Serve With

A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for temperature contrast.
Warm caramel or bourbon sauce drizzled over each serving for added decadence.
Fresh fruit like sliced pears or roasted apples on the side for brightness.
A simple green salad dressed with apple cider vinaigrette if you’re serving the pudding as part of a larger meal.
Coffee, hot cider, or a spiced chai latte to complement the pumpkin spices.

Top Tips for Perfecting

Use day-old bread: Slightly stale bread absorbs custard better than fresh bread and prevents mushiness.
Toast pecans: Lightly toasting the pecans in a dry skillet for 3–4 minutes enhances their flavor and crunch.
Don’t over-soak: Let the bread sit briefly in the custard so it’s saturated but not falling apart.
Check doneness: The center should be set but still slightly soft — it will firm up as it cools.
Make ahead: Assemble the pudding and refrigerate for up to 24 hours before baking for convenience and deeper flavor.

Storing and Reheating Tips

Refrigeration: Cover leftover pudding tightly with plastic wrap or store in an airtight container in the fridge for up to 3–4 days.
Freezing: Cut into portions, wrap well in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave for 30–60 seconds, or reheat a baking dish in a 325°F (160°C) oven for 15–20 minutes until heated through. If frozen, thaw completely before reheating to preserve texture.

FAQs

Can I use a different type of bread?
Yes. Brioche or challah add extra richness, while whole-wheat or sourdough will change the flavor profile. Avoid very dense breads that won’t absorb the custard.

Is pumpkin puree the same as pumpkin pie filling?
No. Use plain pure pumpkin puree for control over sugar and spice. Pumpkin pie filling already contains sugar and spices and will make the pudding too sweet.

Can I make this dairy-free?
Yes. Substitute almond or oat milk and use a dairy-free cream alternative. Use vegan butter to grease the dish and a flax egg if you need an egg replacement (results will differ slightly).

How do I keep the top from burning while the center cooks?
If the top is browning too fast, tent loosely with foil for the last 10–15 minutes of baking.

Can I add a glaze or sauce?
Absolutely. A simple caramel sauce, maple glaze, or bourbon sauce pairs beautifully and adds moisture and shine.

Conclusion

This Pumpkin Pecan Bread Pudding is an easy, comforting dessert that transforms simple pantry ingredients into something special — rich, spiced, and perfect for sharing. It’s forgiving to make, budget-friendly, and ideal for holiday tables or cozy weeknight treats. For a slow-cooker approach that frees up the oven and yields a tender, hands-off pudding, try this Slow Cooker Pumpkin Pecan Bread Pudding. If you want another nut-forward twist and inspiration for crustless variations, see this version at Pumpkin Pecan Bread Pudding – Cakescottage. Give it a go, share with friends, and enjoy every creamy, crunchy bite.