Pumpkin Pecan Bread Pudding Recipe
What is the recipe for Pumpkin Pecan Bread Pudding? If pumpkin pie and pecan pie had a baby, it would be sucky and sweet. But instead of the regular baby it was this: “What would you do” What are some of the best bread pudding recipes? Is it that good? It reminds me of those crisp autumn days back home, when my grandma would be baking up a storm. We’d all gather in the kitchen, drawn in by the scent of cinnamon and pumpkin, and I swear those are the smells of pumpkin. How do you bake memories into a dish? If you’re a fan of bread pudding but are looking for that extra autumn twist, you absolutely must. *have* to try this!
What is Pumpkin Pecan Bread Pudding?
What is pumpkin pecan bread pudding? What’s essentially a custard-soaked bread casserole, elevated with the flavors of pumpkin, warm. Spices, and crunchy pecans. What is a day-old bread? What is the best pumpkin custard recipe? What are the best pecans to eat? Is it richer than bread pudding, more comforting than pumpkin pie? What is the perfect dessert or brunch dish to impress your family and friends? I like to think of it as the sophisticated cousin of pumpkin pie, perfect for when you want to eat a lot of different things. Something a little bit different, i.e. something special.
Why you’ll love this recipe?
Oh honey, where do I even start? First of all, the flavor is absolutely divine! We’re talking warm spices like cinnamon, nutmeg, and cloves mingling with the earthy sweetness of pumpkin and the buttery crunch of pecans. It’s like autumn exploded in your mouth in the best way possible. But the best part? It’s deceptively simple to make. Seriously, don’t let the fancy name intimidate you. It’s mostly just mixing ingredients together and letting the oven do its magic. Plus, it’s incredibly cost-effective. You probably already have most of the ingredients in your pantry, and day-old bread is practically free! And let’s not forget how versatile it is. You can serve it for breakfast, brunch, or dessert. Top it with whipped cream, ice cream, or even a drizzle of maple syrup. It’s delicious warm, at room temperature, or even cold straight from the fridge (don’t judge!). What I love most about this Pumpkin Pecan Bread Pudding Recipe is how it manages to be both incredibly decadent and unbelievably easy. It’s the perfect recipe for when you want to impress, but don’t want to spend hours in the kitchen. It’s honestly the star of any Thanksgiving or fall-themed brunch at my place.
How do you make pumpkin pecan bread pudding?
Quick Overview
How do I make pumpkin pecan bread pudding? How do you make a pumpkin-spiced custard, soak some bread in it, and serve it with whipped cream? Layer it with a delicious pecan streusel, and bake it until golden and puffy. What is the beauty of this recipe? Experienced bakers alike. What is the aroma that fills your kitchen while baking? How do I make bread pudding? You want it to be set but still slightly jiggly in the center. How does it feel to be moist?
Ingredients Notes
For the Main Batter:
Bread: Stale bread works best. Challah, brioche, or even a crusty Italian loaf will work wonderfully. Cut it into 1-inch cubes and let it dry out overnight, if possible.
Pumpkin Purée: Not the pie mix—just the plain stuff in a can.
Eggs: Large eggs are what you need here, they add to the richness and structure.
Milk: Whole milk is my go to but you can use unsweetened almond milk for a dairy free version.
Heavy Cream: For richness and moisture. Don’t skimp!
Brown Sugar: Adds a caramel-like sweetness that complements the pumpkin perfectly.
Pumpkin Pie Spice: The magic ingredient that brings all the warm flavors together.
Vanilla Extract: Enhances all the other flavors and adds a touch of warmth.
Salt: Just a pinch to balance the sweetness.
For the Pecan Streusel: What is
All-Purpose Flour: Provides structure to the streusel. Brown Sugar: Is Adds sweetness and helps create a crumbly texture. Pecans: Add sweetness. Chopped pecans add a delightful nutty crunch. Toast them for an even deeper flavor! Butter: Cold butter, cut into small pieces, is essential for creating a crumbly streusel. Cinnamon: A touch of cinnamon complements the pecans and pumpkin perfectly.
For the Glaze:
Powdered Sugar: Adds sweetness and creates a smooth, creamy glaze. Milk: Does not have any flavor. Just enough to thin the glaze to your desired consistency. Vanilla Extract: What is the flavor of the glaze?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. How do you make bread pudding? I always do this first so the oven is ready when I am.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, chopped pecans, cinnamon, and salt. Set aside. Add the cold butter pieces and use a pastry blender or your fingers to cut the butter into the dry butter. Is it possible to make coarse crumbs? This step is crucial for creating that perfect streusel texture. I learned this the hard way after trying to rush it one time and the streusel was not crumbly.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk together the eggs, pumpkin purée, milk, heavy cream, brown sugar, salt, pepper, and pepper. Set aside. Pumpkin pie spice, and vanilla extract. Make sure everything is well combined and smooth. What are the wet ingredients in custard?
Step 4: Combine
Add the bread to the wet ingredients and gently toss to coat. Let the bread soak for at least 30 minutes, or even better, an hour, pressing down occasionally to seal. Make sure all the bread is saturated with custard. How do you get a custardy texture? Don’t skip this step!
Step 5: Prepare Filling
I usually make the filling while the bread is soaking. If you already made the streusel filling in Step 2, there’s nothing extra to do. Be sure to taste test along the way!
Step 6: Layer & Swirl
Half of the soaked bread mixture will be placed in a baking dish. Pour half into the prepared dish and serve. Sprinkle half of the pecan streusel evenly over the bread. The remaining bread mixture should be spread over the streusel, then sprinkle with the remaining butter. Gently press the streusel into the bread pudding. This will ensure that it adheres properly and creates a beautiful topping.
Step 7: Bake
Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can tent it with foil. Keep a close eye on it during the last 15 minutes of baking to avoid overbaking. I always do this when I see it browning too fast.
Step 8: Cool & Glaze
Let the bread pudding cool in the baking dish for at least 30 minutes before glazing. While the bread pudding is cooling, whisk together the powdered sugar, milk, and vanilla extract. Add the egg yolk and stir until combined. Do not overdo bread pudding. Drizzle the glaze evenly over the cooled bread. I like to use a whisk to make sure there are no clumps in the glaze.
Step 9: Slice & Serve
What are some good ways to make pumpkin pecan bread pudding? Slice into squares and serve warm. Top with whipped cream, or a drizzle of maple syrup, if desired. I always get a request to add vanilla ice cream when I serve this!
What do you serve it with?
What is the best Pumpkin Pecan Bread Pudding recipe? Right accompaniments. What are some good ideas?
For Breakfast:What’s a good start to the day? I like to add a dollop of whipped cream and cinnamon for an extra touch of decadence.
For Brunch:Serve it alongside other brunch favorites like scrambled eggs, bacon, and fresh fruit. A glass of sparkling cider or a mimosa would be the perfect addition to any cocktail.
As Dessert:Top it off with a scoop of vanilla ice cream or caramel sauce for an indulgent treat. What are some good pairings for a glass of wine or herbal tea?
For Cozy Snacks:Enjoy a slice of toast or ice cream on chilly evenings. What is the best comfort food for a night in?
My family loves this Pumpkin Pecan Bread Pudding so much that it’s become a tradition to serve it. Every Thanksgiving and Christmas morning. What is the best way to start a festive day?
How do I make pumpkin pecan bread pudding?
How do I make pumpkin pecan bread pudding?
Bread Prep:What is the best way to use stale bread? If your bread isn’t stale enough, you can dry it out in a low oven for about 30 minutes.
Mixing Advice:Don’t overmix bread pudding. Overmixing can result in a tough bread. Just whisk until everything is combined and smooth.
Streusel CustomCan you add nuts to your streusel? What are some good ways to season a streusel with ginger?
Ingredient Swaps:If you don’t have heavy cream, you can use half and half or even milk. Is bread pudding rich?
Baking Tips: Keep a close eye on the bread pudding while it’s baking. If the top starts to brown too quickly, you can tent it with foil.
Glaze Variations: For a richer glaze, you can use brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty. Let it cool slightly before using it in the glaze.
I’ve learned these tips over years of making this recipe. Trust me, they’ll make a big difference in the final result!
Storing and Reheating Tips
Here’s how to store and reheat your Pumpkin Pecan Bread Pudding:
Room Temperature: You can store the bread pudding at room temperature for up to 2 days, covered tightly with plastic wrap.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to 5 days. Make sure to cover it tightly to prevent it from drying out.
Freezer Instructions: You can freeze the bread pudding for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: If you plan to freeze the bread pudding, it’s best to wait to add the glaze until after it’s been reheated.
These storage tips will help you keep your Pumpkin Pecan Bread Pudding fresh and delicious for as long as possible.
Frequently Asked Questions
Final Thoughts
So there you have it, my friend: the Pumpkin Pecan Bread Pudding Recipe that has won the hearts (and stomachs!) of everyone I know. I truly hope you’ll give this recipe a try. It’s perfect for fall, Thanksgiving, or really any time you’re craving a comforting and delicious treat. If you love this, you might also enjoy my apple crisp recipe! Happy baking, and please let me know in the comments how it turns out for you. I love to hear about your variations and experiences! Don’t forget to rate the recipe if you enjoyed it!
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Pumpkin Pecan Bread Pudding Recipe
Ingredients
Main Ingredients
- 5 cups challah bread cubed
- 1 cup pumpkin puree canned or homemade
- 1 cup heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 3 large eggs
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp vanilla extract
- 0.5 cup pecans chopped
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together pumpkin puree, heavy cream, milk, sugars, eggs, cinnamon, nutmeg, vanilla, and salt.
- Add cubed challah bread into the mixture and stir until the bread is fully coated.
- Fold in pecans until evenly distributed.
- Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.
- Bake for 40 minutes or until a knife inserted in the center comes out clean.
- Let cool slightly before serving. Serve warm or at room temperature.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
