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–+ servings
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.   It's an easy bread pudding recipe made with pumpkin puree, good bread, and a few other simple ingredients.  The secret? Well trust me when I tell you that I baked my way through close to eleven different types of bread in this dessert just to be able to say that I narrowed it down to the loaf I personally recommend for use in this dish; Challah.

Pumpkin Pecan Bread Pudding

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.  
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Prep Time: 50 minutes
Cook Time: 55 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American, International
Keyword: Bread Pudding, pecan, pumpkin, Pumpkin Pecan Bread Pudding
Servings: 8 portions
Calories: 735kcal

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Ingredients

What You'll Need For the Cinnamon Syrup

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon we are using McCormick

What You'll Need For the Bread Pudding

  • Butter
  • 8 cups Challah bread cut or torn into 1-inch cubes or pieces (substitute 1 loaf Panettone if preferred)
  • 7 large eggs
  • 1 tbsp good vanilla extract
  • 1 can Pumpkin Puree (not pumpkin pie filling) we are using Libby's (or 15 ounces oh homemade)
  • 1 tbsp pumpkin pie spice we are using McCormick
  • ½ cup raisins optional
  • 1 cup whipping cream
  • 2 cups whole milk
  • 1 1/4 cups sugar
  • ½ cup pecans coarsely 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.

Nutrition

Calories: 735kcal | Carbohydrates: 108g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 667mg | Potassium: 433mg | Fiber: 6g | Sugar: 27g | Vitamin A: 6381IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 6mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.