Oh my goodness, have you ever tried pumpkin pecan bread pudding? It’s like a warm hug on a chilly fall day! I remember the first time I made this comforting dessert; the aroma of pumpkin and spices filled my kitchen, making it feel like autumn had officially arrived. This dish is so rich and satisfying, with the crunchy pecans adding that perfect texture against the creamy custard. I love how it transforms leftover bread into something truly special, and trust me, it’s a fantastic way to use up those stale slices! Every bite is a delightful mix of sweet, nutty, and spiced goodness that just screams cozy evenings and gatherings. You’ll want to curl up with a big scoop of this heavenly bread pudding, topped with a dollop of whipped cream, of course!
Ingredients List
- 4 cups of cubed bread (stale or fresh, both work wonderfully!)
- 2 cups of pumpkin puree (canned or homemade, your choice!)
- 1 cup of milk (whole milk adds richness, but any kind will do)
- 1 cup of heavy cream (for that luxurious texture)
- 3/4 cup of sugar (to sweeten the deal)
- 3 eggs (these help bind everything together)
- 1 teaspoon of vanilla extract (for a lovely depth of flavor)
- 1 teaspoon of cinnamon (the classic fall spice)
- 1/2 teaspoon of nutmeg (adds a warm, nutty touch)
- 1/2 teaspoon of salt (to balance the sweetness)
- 1 cup of chopped pecans (for that delightful crunch and nutty flavor)
How to Prepare Pumpkin Pecan Bread Pudding
Alright, let’s get cooking! First things first, preheat your oven to 350°F (175°C). This is crucial because you want that warm, cozy atmosphere right from the get-go.
In a large mixing bowl, combine 2 cups of pumpkin puree, 1 cup of milk, 1 cup of heavy cream, 3/4 cup of sugar, and those 3 eggs. Whisk it all together until it’s smooth and creamy. I love the vibrant orange color of the pumpkin against the white cream; it’s so inviting!
Next, stir in 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. This is where the magic happens! The scent will just waft through your kitchen. Now, take your 4 cups of cubed bread and add them to the mix. Gently fold until the bread is fully soaked. Don’t rush this step—give the bread a moment to absorb all that luscious liquid.
Now, for my favorite part—gently fold in 1 cup of chopped pecans. Their crunch will add such a beautiful texture to the pudding! Pour this delightful mixture into a greased baking dish, spreading it out evenly.
Pop it in the oven and bake for about 45-50 minutes. You’ll know it’s ready when the top is golden brown and the center is set. Let it cool slightly before serving—you don’t want to burn your tongue on that luscious goodness! Enjoy every bite of your homemade pumpkin pecan bread pudding!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for a cozy evening or a last-minute gathering.
- The rich flavors of pumpkin and warm spices create a comforting dessert that’s ideal for fall.
- You’ll have a delightful mix of textures with the creamy custard and crunchy pecans.
- It’s a fantastic way to use up leftover bread, turning something simple into a show-stopping dessert!
- Serve it warm with whipped cream, and it becomes the star of any meal or celebration.
- Plus, it’s a crowd-pleaser—everyone loves a slice of this decadent treat!
Tips for Success
To make sure your pumpkin pecan bread pudding turns out perfectly every time, here are a few pro tips! First, use day-old bread or even slightly stale bread; it soaks up the custard beautifully. If you’re working with fresh bread, just let it sit out for a bit to dry out a little. You can also mix in different types of bread—like brioche or challah—for a richer flavor.
When whisking your custard, be careful not to overbeat the eggs; this can lead to a slightly rubbery texture. And don’t skip the resting time after baking—letting it cool for at least 10 minutes helps everything set up nicely. If you want to give it a personal twist, try adding some chocolate chips or dried fruits for extra sweetness. Trust me, you’ll love the variations!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your pumpkin pecan bread pudding! For a chocolate twist, try folding in some chocolate chips or chunks along with the pecans—rich chocolate and pumpkin is a match made in heaven! Want a little more spice? Add a pinch of ground ginger or allspice to the mix for an extra layer of warmth.
For those who love a bit of tartness, consider mixing in some dried cranberries or cherries; they add a lovely contrast to the sweet custard. You can even swap out the pecans for walnuts or hazelnuts if you want to change the nutty flavor profile. And for a more indulgent touch, drizzle some caramel sauce over the top before serving. Each variation brings its own unique charm to this cozy dessert! Enjoy experimenting!
Storage & Reheating Instructions
Storing your delicious pumpkin pecan bread pudding is super simple! Once it’s completely cooled, transfer any leftovers to an airtight container and pop it in the refrigerator. It’ll stay fresh for up to three days—perfect for enjoying those cozy flavors later in the week!
When you’re ready to indulge again, just take out a slice and reheat it in the microwave for about 30 seconds to 1 minute, depending on your microwave’s power. You want it warm but not too hot, so it’s still creamy and delightful. If you prefer, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Just cover it with foil to prevent it from drying out. Enjoy those comforting bites all over again!
Nutritional Information
Here’s the estimated nutritional breakdown for a slice of this scrumptious pumpkin pecan bread pudding. Each serving contains approximately:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Protein: 6g
- Carbohydrates: 42g
- Sugar: 15g
- Fiber: 2g
- Cholesterol: 80mg
- Sodium: 200mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy this delightful dessert guilt-free!
FAQ Section
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, just roast it until tender, then puree it until smooth. It’ll give your pumpkin pecan bread pudding a lovely, fresh flavor!
What’s the best type of bread to use?
I recommend using day-old bread, like brioche or challah, for the best texture. But honestly, any bread you have on hand, even white or whole wheat, will work just fine. Just make sure it’s a bit stale to absorb all that delicious custard!
Can I make this bread pudding ahead of time?
Yes, you can! You can prepare the mixture a day in advance and store it in the fridge. Just pour it into your baking dish when you’re ready to bake. It’s a perfect make-ahead dessert for gatherings!
How do I know when it’s done baking?
You’ll know your pumpkin pecan bread pudding is done when the top is golden brown and the center is set. A toothpick inserted in the middle should come out clean. Trust me, the aroma will be irresistible!
Can I freeze leftover bread pudding?
Yes, you can! Just let it cool completely, then wrap it tightly in plastic wrap and foil and store it in the freezer. It can last up to two months. When you’re ready to enjoy it, just thaw in the fridge overnight and reheat.
Serving Suggestions
When it comes to enjoying your pumpkin pecan bread pudding, there are so many delightful accompaniments that can elevate this already scrumptious dessert! I always recommend serving it warm with a generous dollop of freshly whipped cream on top—it adds a light, airy touch that perfectly balances the dense, rich pudding. If you’re feeling extra indulgent, a drizzle of warm caramel or chocolate sauce takes it to the next level!
For a bit of contrast, a scoop of vanilla ice cream is a classic choice that complements the spiced flavors beautifully. You could also serve it alongside a spiced chai latte or a cozy cup of apple cider for that ultimate fall vibe. And don’t forget a sprinkle of toasted pecans on top for added crunch—trust me, it’s the little touches that make all the difference!
Print
Pumpkin Pecan Bread Pudding: 7 Heavenly Fall Indulgences
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and comforting dessert made with pumpkin and pecans.
Ingredients
- 4 cups of cubed bread
- 2 cups of pumpkin puree
- 1 cup of milk
- 1 cup of heavy cream
- 3/4 cup of sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1 cup of chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add the cubed bread and stir until well combined.
- Fold in the chopped pecans.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until set and golden brown.
- Let it cool slightly before serving.
Notes
- Serve warm with whipped cream.
- Store leftovers in the refrigerator for up to three days.
- This recipe can be doubled for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin pecan bread pudding, dessert, fall recipes
