Description
Pumpkin pecan bread pudding is the ultimate fall dessert that combines creamy custard-soaked bread with crunchy pecans, creating a warm and comforting dish that’s perfect for gatherings.
Ingredients
Scale
- 4 cups stale bread (cubed)
- 1 cup canned pumpkin puree (100% pure)
- 1 cup pecans (toasted)
- 2 cups whole milk
- 3/4 cup brown sugar
- 4 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, and nutmeg.
- Gently fold in cubed stale bread until fully coated; add toasted pecans.
- Let the mixture sit for 15–30 minutes to soak.
- Pour into the greased baking dish and bake for 45–50 minutes until set but slightly jiggly in the center.
- Cool for at least 10 minutes before serving with whipped cream or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Use day-old bread for better texture; it absorbs custard without becoming soggy. Consider substituting pecans with walnuts or adding chocolate chips for an extra indulgent twist.