Pumpkin Pecan Bread Pudding

Pumpkin Pecan Bread Pudding is a warm and comforting dessert that brings together the flavors of fall. With cubed bread soaked in a creamy pumpkin mixture, this dish creates a delightful balance of textures and flavors. The addition of pecans adds a delightful crunch, while the rich caramel sauce takes it over the top. Perfect for gatherings or a cozy night in, this recipe is sure to become a favorite.

Why Make This Recipe

This Pumpkin Pecan Bread Pudding is not just delicious; it’s also a great way to use up stale bread. The recipe is simple and requires minimal ingredients that you may already have at home. It pairs wonderfully with a scoop of vanilla ice cream or can be enjoyed warm on its own. Whether it’s for a holiday gathering or a family dinner, this dessert brings joy and satisfaction to the table.

How to Make Pumpkin Pecan Bread Pudding

Ingredients

8 cups bread, cubed (preferably stale or dried out)
4 large eggs
1 (15-ounce) can pumpkin puree
1 cup vanilla yogurt
1 cup milk
1 cup granulated sugar + 2 tbsp for topping
1 tbsp pumpkin pie spice
1/2 cup raisins
1/2 cup pecans, coarsely chopped
1 tsp ground cinnamon
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

Directions

Prepare the Bread: If the bread is fresh, dry it out by baking the cubes at 350°F (175°C) for 10-15 minutes or leaving them out for a few hours to dry.
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
Make the Pumpkin Mixture: In a large bowl, whisk together eggs, pumpkin puree, vanilla yogurt, milk, 1 cup of sugar, and pumpkin pie spice. Stir in the raisins. Gently fold in the bread cubes, ensuring they are well-coated.
Assemble and Bake: Pour the bread mixture into the prepared baking dish. In a small bowl, mix 2 tbsp of sugar and 1 tsp of cinnamon. Sprinkle this mixture evenly over the top. Cover loosely with buttered foil and bake for 20 minutes. Remove the foil, sprinkle with pecans, and bake for another 20-25 minutes until the top is golden and the center is set.
Prepare the Caramel Sauce: While the bread pudding is baking, in a heavy saucepan over medium-low heat, combine butter, heavy cream, and brown sugar. Bring to a boil, then reduce heat to low. Simmer for about 5 minutes until the sauce thickens.
Serve: Drizzle the warm caramel sauce over the bread pudding before serving. Top with vanilla ice cream for an extra indulgent treat!

How to Serve Pumpkin Pecan Bread Pudding

Serve the Pumpkin Pecan Bread Pudding warm, drizzled with the rich caramel sauce. For an extra touch of luxury, add a scoop of vanilla ice cream on top. This dessert is perfect for sharing, so consider serving it at gatherings or family meals.

How to Store Pumpkin Pecan Bread Pudding

To store leftovers, cover the Pumpkin Pecan Bread Pudding with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in the oven or microwave.

Tips to Make Pumpkin Pecan Bread Pudding

Use Stale Bread: Day-old bread works best, as it absorbs the pumpkin mixture without becoming mushy.
Add Extra Spices: If you love spices, consider adding a pinch of ginger or nutmeg for more flavor.
Experiment with Nuts: You can substitute pecans with walnuts or leave them out altogether if you prefer a nut-free dessert.

Variation

For a twist on this recipe, try adding chocolate chips or cranberries for added sweetness and color. You can also experiment with flavored yogurts or different types of bread like brioche or challah.

FAQs

1. Can I make this bread pudding ahead of time?
Yes! You can prepare the bread pudding a day in advance. Just cover and store it in the refrigerator. Bake it when you’re ready to serve.

2. How do I know when the bread pudding is done?
The top should be golden brown, and a knife inserted into the center should come out clean when the pudding is fully baked.

3. Can I freeze Pumpkin Pecan Bread Pudding?
It’s best to avoid freezing it because it can change the texture. However, if needed, you can freeze it before baking. Thaw in the fridge overnight before baking.