Pumpkin Pecan Bread Pudding
Pumpkin pecan bread pudding is the ultimate cozy dessert, blending the rich flavors of pumpkin and toasted pecans with a creamy custard base. Perfect for gatherings or festive occasions, this dish fills your home with warmth and delightful aromas. Each spoonful offers a satisfying mix of textures, making it a dessert everyone will love and remember!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 cups stale brioche or challah bread, torn into pieces
- 1 cup pumpkin puree (canned or fresh)
- 1 cup toasted pecans, coarsely chopped
- 4 large eggs
- 2 cups heavy cream
- 1 cup brown sugar (dark preferred)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Toast the pecans in a dry skillet over medium heat for about 5 minutes until golden and fragrant.
- In a large bowl, whisk together eggs, heavy cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Fold in the torn bread pieces and toasted pecans gently. Let sit for 10 minutes to absorb flavors.
- Pour the mixture into the greased baking dish and bake for 45-50 minutes until puffed and golden brown.
- Let cool slightly before serving warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg
Keywords: Use stale bread for better texture; it absorbs custard without becoming mushy. Feel free to substitute pecans with walnuts or add chocolate chips for extra indulgence. For enhanced flavor, experiment with additional spices like ginger or allspice.