Pumpkin Pecan Bread Pudding is a great fall dessert. I've made many variations of bread pudding over the years, but I stopped experimenting once I perfected this cinnamon custard version to which I have added pumpkin and pecans in time for Thanksgiving.
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Ingredients
What You'll Need For the Cinnamon Syrup
1cupwater
1cuppacked dark brown sugar
2tablespoonswhipping cream
1/2teaspoonground cinnamonwe are using McCormick
What You'll Need For the Bread Pudding
Butter
8cupsChallah breadcut or torn into 1-inch cubes or pieces (substitute 1 loaf Panettone if preferred)
7large eggs
1tbspgood vanilla extract
1canPumpkin Puree(not pumpkin pie filling) we are using Libby's (or 15 ounces oh homemade)
1tbsppumpkin pie spicewe are using McCormick
½cupraisinsoptional
1cupwhipping cream
2cupswhole milk
1 1/4cupssugar
½cuppecanscoarsely chopped (we are using Pearson Farms Elliots)
Instructions
To Make the Cinnamon Syrup
Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar completely dissolves. Boil gently so as not to burn until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To Assemble the Bread Pudding
Butter a 13 by 9 by 2-inch baking dish well. Arrange the bread cubes in prepared dish. If using fresh Challah bread, spread out on cookie sheet and allow to dry out slightly for 10 minutes at 275 degrees. If using Panettone, omit this step.
In a large bowl, whisk the eggs, cream, milk, vanilla, pumpkin puree, pumpkin pie spice, chopped pecans, raisins (if using), and sugar to blend. Pour the custard over the bread cubes and press the bread cubes gently to submerge.
Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared ahead. Simply cover with foil and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 to 55 minutes depending on your oven. My pudding went an hour and 5 minutes, so test your center - center of pudding should spring back slightly to the touch.
Cool slightly before spooning the bread pudding into bowls. Drizzle with the warm cinnamon syrup and serve with a scoop of vanilla bean ice cream and additional chopped, toasted pecans if desired.