Pumpkin Pecan Bread Pudding will get you in the fall spirit as quickly as you can say pumpkin-pecan. This delicious bread pudding recipe has all the flavors of fall and can be served for breakfast, brunch, lunch or as a warm dessert to compliment any meal. A rich and decadent dessert everyone will enjoy this holiday season.
Initially prepared as a way to use up leftover stale bread, bread pudding has become a staple in many homes as a guaranteed crowd-pleaser. This pumpkin bread pudding recipe will give you hints of pumpkin, clove, cinnamon, and nutmeg with crunchy pecans and a creamy cinnamon-vanilla glaze. It’s a great recipe to kick off the fall season.
Is Bread Pudding a Pudding?
Bread pudding is a bread-based dessert that has become popular in many countries. Typically made with stale bread, milk or cream, eggs, and butter. Bread pudding can either be a sweet or savory dish.
Sweet bread puddings generally include sugar, syrup, honey, dried fruit, and nuts as well as spices such as cinnamon, nutmeg, pumpkin spice, or vanilla. However, a savory bread pudding could include a cheddar bread, sausage, bacon, cheese and jalapenos with added flavors from garlic powder, salt, pepper, and parsley.
Should you toast the pecans before baking?
As a flavor enhancer, you can toast the pecans prior to adding them to this recipe. Toasting pecans draws out the natural oils to the surface of the nut intensifying the rich nutty flavor, adding a darker tint to the pecans, and making them crunchier to bite into. It is best to roast the pecan whole and then chop if desired. My favorite is to keep them whole!
What kind of bread should you use?
The best and most commonly used types of bread are French bread or Italian, brioche or challah. This is such a diverse dish; you can use your hungry imagination to venture out of the normal. Next time you could try using sourdough, Hawaiian rolls, Amish or even a croissant, raisin bread, or even donuts!
How Can You Tell When Bread Pudding is done?
Bake uncovered for 65-75 minutes or until the center of the bread pudding reaches an internal temperature of 160 degrees when measured with a food thermometer. You could also go the old-fashioned route, and measure the bread pudding by inserting a knife in the center of the bread pudding. You will know the bread pudding is cooked through when the knife comes out clean.
Is bread pudding supposed to be soggy?
The consistency of a finished bread pudding should be slightly mushy and semi-solid. The best way to avoid an overly soggy bread pudding is to use exact measurements and always bake at the correct temperature. You can always check for doneness at the end of the baking process to ensure a moist bread.
How do I moisten a dry bread pudding?
When bread pudding is over-baked or not enough custard is soaked into the bread during the preparation process, it can become dry. You can moisten a dry bread pudding simply by adding a sauce over the dish after it has baked.
Depending on if you made a traditional bread pudding, or added your own twist of ingredients you could rejuvenate this dish by pouring on a custard, toffee sauce, cream, caramel, or a bourbon or rum sauce just before serving. Another great idea, and my mother’s favorite, is to top a warm bread pudding with a scoop of old-fashioned vanilla ice cream. Don’t forget the whipped cream!
What causes bread pudding to go flat or fall?
A bread pudding that dries out too quickly can become heavy on top and become flat. Want to avoid this? Use stale bread. Stale bread soaks up liquid better than fresh bread.
Let the bread soak up all the liquid before baking. Let the bread pudding bake through- don’t take it out of the oven too soon!
How do I store bread pudding for another day?
Bread pudding can be made the same day of serving or a day ahead. Just place in the fridge overnight and bake just before serving for a warm, fresh, fragrant, alluring dish. The best way to store leftover already baked bread pudding is to place it in an air-tight container and place it in the fridge.
If stored properly, the bread pudding could last up to five days after baking. For even longer storage, you can freeze your bread pudding in the freezer for up to three months. Try not to drench the bread pudding with sauce if you know you’ll be freezing the fully baked bread pudding.
To thaw bread pudding, place it in the fridge overnight. You can serve it cold or warmed.
Bread Pudding is a simple dessert with easy to find ingredients, most of which you probably already have stocked in your pantry or fridge.
Ingredients Needed to Make Pumpkin Pecan Bread Pudding
- Pumpkin puree
- Brown sugar
- Heavy cream
- Challah bread
- Powdered sugar
How to Make Pumpkin Pecan Bread Pudding
- Preheat oven to 350°
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- In a large bowl, whisk brown sugar, cinnamon, nutmeg, ginger, and cloves together.
- Add eggs, milk, and cream. Whisk until combined.
- Next, add pumpkin and vanilla, mix then fold in pecans.
- Add bread and pour into prepared baking dish.
- Bake for 65-75 minutes.
For the Cinnamon Glaze
- In a medium bowl, whisk sugar and cinnamon together.
- Stir butter, milk, and vanilla into sugar mixture. Stir until smooth.
- Pour over warm bread pudding.
Try This Delicious Pumpkin Pecan Bread Pudding Today
Here are a few more delicious recipes that can be found on the blog:
And here is a delicious Pumpkin Cheesecake recipe from Deliciously Seasoned that is absolutely delicious!
Pumpkin Pecan Bread Pudding
A delicious pumpkin pecan bread pudding that is perfect to serve during the holidays.
- 8 oz pumpkin puree
- 3 eggs
- 1 cup brown sugar, packed
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ⅛ tsp cloves
- 1 tsp vanilla
- 2½ cups milk
- ½ cup heavy cream
- 16 oz Challah bread, cubed
- 1 cup chopped pecans
For the Cinnamon Vanilla Glaze
- 2 tbsp butter, melted
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- ½ tsp cinnamon
- 1 tsp vanilla
Preheat oven to 350°
Spray 9 x 13 inch baking dish with non-stick cooking spray.
In a large bowl, whisk brown sugar, cinnamon, nutmeg, ginger, and cloves together.
Add eggs, milk, and cream. Whisk until combined.
Next, add pumpkin and vanilla, mix then fold in pecans.
Add bread and pour into prepared baking dish.
Bake for 65-75 minutes.
For the Cinnamon Vanilla Glaze
In a medium bowl, whisk sugar and cinnamon together.
Stir butter, milk, and vanilla into sugar mixture. Stir until smooth.
Pour over warm bread pudding.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 387kcalCarbohydrates: 52gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 83mgSodium: 204mgPotassium: 252mgFiber: 2gSugar: 32gVitamin A: 3377IUVitamin C: 1mgCalcium: 143mgIron: 2mg
Here are a few pics that are the perfect size for pinning to Pinterest.
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