Pumpkin Pecan Bread Pudding

Indulge in the flavors of autumn with our sumptuous Pumpkin Pecan Bread Pudding recipe. This rich, decadent dessert combines the warmth of pumpkin spice with the nutty crunch of pecans, enveloped in a luscious custard-soaked bread that makes each bite an unforgettable experience. Perfect for festive gatherings or cozy evenings, this dessert is not just a treat for your taste buds but also a feast for the eyes.

Ingredients

To prepare this delightful dessert, you will need the following ingredients:

• Bread: 1 loaf of day-old French bread, cubed
• Pumpkin Puree: 1 cup of pure pumpkin puree
• Eggs: 4 large eggs, for a rich custard base
• Milk & Cream: 2 cups of whole milk and 1 cup of heavy cream for the custard
• Sugar: ¾ cup of brown sugar, packed
• Pecans: 1 cup of chopped pecans for a crunchy texture
• Spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of cloves
• Vanilla Extract: 2 teaspoons for a hint of floral sweetness
• Salt: A pinch to enhance all the flavors
• Butter: For greasing the baking dish and adding richness
• Optional Toppings: Whipped cream or vanilla ice cream for serving

Preparation Method

Initial Preparation

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a large baking dish with butter.
2. Cube the Bread: Cut the bread into cubes and spread them out in the prepared baking dish.

Making the Custard

1. Mix Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, milk, cream, and vanilla extract until well combined.
2. Add Sugar and Spices: Incorporate the brown sugar, cinnamon, nutmeg, and cloves into the wet mixture, ensuring it’s free of lumps.
3. Pour Over Bread: Evenly pour the custard mixture over the cubed bread, allowing it to soak thoroughly.

Adding Pecans and Baking

1. Add Pecans: Sprinkle the chopped pecans over the soaked bread, ensuring even distribution.
2. Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.

Serving

1. Cool and Serve: Allow the bread pudding to cool slightly before serving. Optionally, top with whipped cream or a scoop of vanilla ice cream to complement the warm spices.

Detailed Nutritional Profile

This section provides a breakdown of the nutritional content per serving, making it easy for health-conscious individuals to enjoy this dessert as part of a balanced diet.

Expert Baking Tips

• Bread Selection: Choosing the right type of bread, such as a denser French bread, can significantly affect the texture of the pudding. Avoid overly soft breads that may disintegrate during the soaking process.
• Custard Consistency: For a creamier texture, you can substitute half of the milk with additional heavy cream.
• Advance Preparation: This dessert can be assembled a day ahead and baked just before serving to deepen the flavors and save time.

Conclusion

Our Pumpkin Pecan Bread Pudding is the perfect autumnal treat that embodies the essence of fall with every spoonful. Whether it’s for a special occasion or a comforting weekend dessert, this bread pudding is sure to delight. Try it today to experience a true harmony of flavors that celebrates the season in the most delicious way possible.

Pumpkin Pecan Bread Pudding

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

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Ingredients

• 8 cups bread, cubed
• 4 eggs
• 1 (15-ounce) can Pumpkin Puree
• 1 cup vanilla yogurt
• 1 cup milk
• 1 cup sugar + 2 Tbsp
• 1 tbsp pumpkin pie spice
• ½ cup raisins
• ½ cup pecans, coarsely chopped
• 1 tsp cinnamon
• Sauce
• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar
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Instructions

Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding, cover loosely with buttered foil.

Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

While the bread pudding is baking, make the caramel sauce.

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.

* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!