Pumpkin Pecan Bread Pudding

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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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Autumn, Easy

Servings: servings

Calories: 200kcal

Equipment

Baking Dish
Mixing Bowl
Whisk
Saucepan

Ingredients

1 loaf French bread day-old, cubed
1 cup Pumpkin puree pure pumpkin puree
4 large Eggs for custard base
2 cups Whole milk for custard
1 cup Heavy cream for custard
¾ cup Brown sugar packed
1 cup Chopped pecans for texture
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 pinch Cloves
2 teaspoons Vanilla extract
1 pinch Salt to enhance flavors
1 tablespoon Butter for greasing
to taste Whipped cream or vanilla ice cream for serving

Instructions

Preheat the oven to 350°F (175°C) and grease a large baking dish with butter.
Cut the bread into cubes and spread them out in the prepared baking dish.
In a large bowl, whisk together the eggs, pumpkin puree, milk, cream, and vanilla extract until well combined.
Incorporate the brown sugar, cinnamon, nutmeg, and cloves into the wet mixture, ensuring it’s free of lumps.
Evenly pour the custard mixture over the cubed bread, allowing it to soak thoroughly.
Sprinkle the chopped pecans over the soaked bread, ensuring even distribution.
Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Allow the bread pudding to cool slightly before serving. Optionally, top with whipped cream or a scoop of vanilla ice cream.

Notes

Choosing the right type of bread, such as a denser French bread, can significantly affect the texture of the pudding. This dessert can be assembled a day ahead and baked just before serving to deepen the flavors and save time.

Nutrition