Pumpkin Pecan Bread Pudding

5 from 1 vote

Pumpkin Pecan Bread Pudding

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Comfort Food, Easy

Servings: servings

Calories: 350kcal

Equipment

Large Baking Dish
Mixing Bowl

Ingredients

Bread

1 loaf day-old French bread, cubed (about 8–10 cups of 1-inch cubes)

Custard

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)

Optional Toppings

whipped cream or vanilla ice cream (for serving)

Instructions

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.

Notes

Use day-old bread for better absorption, and consider toasting the pecans for enhanced flavor. This dish can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition