Pumpkin Pecan Bread Pudding Recipe
This Pumpkin Pecan Bread Pudding combines the warm flavors of fall with a rich, creamy texture. Perfect for holiday gatherings or a cozy dessert.
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Servings:
Calories: 120kcal
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
Top with caramel sauce or whipped cream for an extra treat.