Pumpkin Pecan Bread Pudding

Pumpkin Pecan Bread Pudding


  • For the bread pudding:
  • 6 cups of day-old bread, cubed (challah, brioche, or French bread works well)
  • 1 cup chopped pecans
  • 1 3/4 cups pumpkin puree
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • For the caramel sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Prepare the bread pudding:
  2. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  3. Spread the cubed bread in the baking dish. Sprinkle the chopped pecans over the bread.
  4. In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  5. Pour the pumpkin mixture evenly over the bread and pecans. Press down gently with a spatula to ensure the bread is soaked in the mixture.
  6. Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.
  7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center.
  8. Prepare the caramel sauce:
  9. While the bread pudding is baking, make the caramel sauce. In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar is dissolved.
  10. Increase the heat to medium-high and bring the mixture to a boil without stirring. Let it boil until it turns a deep amber color, about 5-7 minutes. Watch carefully to avoid burning.
  11. Remove the saucepan from the heat and carefully add the heavy cream (the mixture will bubble vigorously). Stir until smooth.
  12. Add the butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and the sauce is smooth.
  13. Let the caramel sauce cool slightly before serving.
  14. Serve:
  15. Once the bread pudding is done baking, remove it from the oven and let it cool slightly.
  16. Drizzle the warm caramel sauce over the bread pudding.
  17. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your delicious Pumpkin Pecan Bread Pudding!

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