This Pumpkin Pecan Bread Pudding is the ultimate autumn dessert, packed with warm spices, rich pumpkin flavor, and crunchy pecans. Made with buttery bread cubes soaked in a creamy pumpkin custard, then baked to perfection and drizzled with caramel sauce—this comforting dessert is perfect for Thanksgiving, holiday gatherings, or a cozy night in!
Why You’ll Love This Recipe
✔ Warm & Comforting – The perfect fall-inspired dessert
✔ Easy to Make – Simple ingredients, no fancy equipment
✔ Great Use for Stale Bread – Soaks up all the delicious flavors
✔ Customizable – Add chocolate chips, raisins, or a bourbon sauce for extra indulgence
Ingredients (Serves 8-10)
For the Bread Pudding:
- 6 cups bread cubes (challah, brioche, or French bread, slightly stale)
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¾ cup chopped pecans
For the Caramel Sauce (Optional but Recommended!):
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
How to Make Pumpkin Pecan Bread Pudding
Step 1: Prep the Bread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Cut bread into 1-inch cubes and spread them in the dish.
Step 2: Make the Pumpkin Custard
- In a mixing bowl, whisk together milk, heavy cream, pumpkin purée, eggs, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt.
- Pour the mixture over the bread cubes, ensuring every piece is soaked.
- Let it sit for 15-20 minutes so the bread can absorb the custard.
Step 3: Add Pecans & Bake
- Sprinkle the chopped pecans evenly over the top.
- Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
Step 4: Make the Caramel Sauce (Optional)
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar.
- Once the sugar dissolves, slowly whisk in the heavy cream. Let simmer for 1-2 minutes.
- Remove from heat and stir in vanilla and salt.
Step 5: Serve & Enjoy!
- Drizzle warm caramel sauce over the bread pudding and serve immediately.
- Optional: Top with whipped cream or vanilla ice cream for extra indulgence!
Tips for the Best Bread Pudding
🍞 Use Stale Bread – Dry bread absorbs the custard better, making a richer pudding. If your bread is fresh, toast it in the oven for 10 minutes before using.
🍯 Want a Boozy Kick? – Add 1-2 tbsp bourbon to the custard for extra depth of flavor.
🍫 Chocolate Lover? – Sprinkle in chocolate chips for a sweet twist!
🔥 Make Ahead Friendly – Assemble the night before and bake the next day.
Make-Ahead & Storage Tips
❄️ Store: Keep leftovers in the fridge for up to 4 days.
🔥 Reheat: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.
🧊 Freeze: Freeze for up to 2 months in an airtight container. Thaw overnight and reheat before serving.
Nutrition (Per Serving – Approximate)
- Calories: 350
- Carbs: 45g
- Protein: 6g
- Fat: 18g
- Sugar: 28g
Leave a Reply