Get ready to transform your kitchen into a cozy autumn paradise with a dessert that's about to become your new seasonal obsession! This Pumpkin Pecan Bread Pudding isn't just a recipe—it's a warm, luxurious experience that combines the rich, velvety texture of pumpkin with the irresistible crunch of toasted pecans. Imagine diving your spoon into a dessert so decadent, it feels like a hug for your taste buds, blending the nostalgic comfort of bread pudding with the quintessential flavors of fall.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups cubed bread
- 2 cups pumpkin puree
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, cube the bread into roughly 1-inch pieces, ensuring they are slightly stale or day-old for better absorption.
- In a separate large bowl, whisk together pumpkin puree, milk, white sugar, brown sugar, eggs, cinnamon, and nutmeg until smooth and well combined.
- Gently fold the bread cubes into the pumpkin mixture, allowing the bread to soak and absorb the liquid for about 10 minutes.
- Fold in 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for topping.
- Transfer the bread pudding mixture into the prepared baking dish, spreading it evenly and ensuring all bread pieces are submerged.
- Sprinkle the remaining chopped pecans over the top of the pudding for added crunch and flavor.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool for 15-20 minutes before serving to allow the pudding to set completely.
- Optional: Serve warm with a drizzle of caramel sauce, whipped cream, or a scoop of vanilla ice cream.
Tips
- Use day-old or slightly stale bread for the best texture—it absorbs the pumpkin custard more effectively.
- Allow the bread to soak in the mixture for at least 10 minutes to ensure maximum flavor absorption.
- For extra richness, consider using whole milk or even half-and-half instead of regular milk.
- Don't overbake! The center should still have a slight jiggle when you remove it from the oven.
- Toast the pecans briefly before adding them to enhance their nutty flavor.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent finish.
- If you prefer a less sweet version, reduce the white and brown sugar quantities slightly.
- Store leftovers in the refrigerator and gently reheat in the oven to maintain the pudding's texture.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 45mg
