Irresistible Cinnamon Pecan Pumpkin Bread Pudding Recipe

Cinnamon Pecan Pumpkin Bread Pudding is like a cozy hug in dessert form. Imagine warm, spiced pumpkin mingling with crunchy pecans and soft bread, all baked to caramelized perfection. The aroma wafting through your kitchen is so intoxicating that even the neighbors might come knocking for a taste.

This delightful dish is perfect for those crisp autumn evenings or any gathering where you want to impress your guests without breaking a sweat. As you take that first bite, expect a wave of nostalgia, reminiscent of family gatherings and holiday feasts. Trust me, this isn’t just dessert; it’s an experience waiting to unfold on your taste buds.

I still remember the first time I made this recipe; my friends were raving about it for weeks! Their delighted faces were priceless as they devoured every last bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Stale Bread: Use thick slices like brioche or challah. Stale bread absorbs the custard beautifully.

• Canned Pumpkin Puree: Choose pure pumpkin puree, not pumpkin pie filling for better control over sweetness.

• Pecans: Opt for chopped pecans for added crunch; toast them lightly to enhance their flavor.

• Eggs: Fresh large eggs provide richness and help bind the mixture together perfectly.

• Milk or Cream: Whole milk or heavy cream makes the pudding creamy; choose based on your preference.

• Cinnamon and Nutmeg: Freshly ground spices elevate the flavor profile significantly; they’re worth the effort!

• Brown Sugar: This adds depth and caramel notes; don’t skimp on it!

• Vanilla Extract: Use pure vanilla extract if possible—it’s a game changer in desserts!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cinnamon Pecan Pumpkin Bread Pudding

Preheat Your Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Grease a baking dish with butter or cooking spray, ensuring every corner gets some love.

Mix the Custard Base: In a large mixing bowl, whisk together canned pumpkin puree, eggs, milk (or cream), brown sugar, cinnamon, nutmeg, and vanilla until smooth and creamy.

Tear Up the Bread: Tear stale bread into bite-sized pieces and add them to the custard mixture. Gently fold everything together until all bread pieces are coated nicely.

Add Pecans and Let It Soak: Toss in your chopped pecans and mix again. Allow this mixture to sit for about 15 minutes so that the bread can soak up all those delicious flavors.

Bake It Up!: Pour the mixture into your prepared baking dish and spread it evenly. Bake for 45-50 minutes until golden brown on top and set in the middle—your kitchen should smell heavenly by now!

Cool Down Before Serving: Once out of the oven, let it cool slightly before serving. This will help it set even more and make serving easier.

Enjoy this delightful Cinnamon Pecan Pumpkin Bread Pudding warm or at room temperature—either way, you’re in for an incredible treat!

Perfecting the Cooking Process

Start by mixing your custard ingredients first, then layer them with bread and pecans for even soaking.

Add Your Touch

Feel free to swap out pecans for walnuts or add chocolate chips for extra indulgence.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat gently in the oven at 350°F for about 15 minutes.

Creating this dish always reminds me of the time my friends devoured it at a potluck, leaving only crumbs behind and begging for seconds!

FAQ

How do I make my Cinnamon Pecan Pumpkin Bread Pudding fluffier?

Use more eggs in your custard mixture to achieve a lighter texture.

Can I make this recipe dairy-free?

Yes, substitute regular milk with almond or oat milk for a dairy-free option.

How long can I store leftovers of Cinnamon Pecan Pumpkin Bread Pudding?

Leftovers can be stored in the fridge for up to three days without losing flavor.

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Cinnamon Pecan Pumpkin Bread Pudding

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• Author: Clara Rosewood
• Total Time: 1 hour 5 minutes
• Yield: Serves 8

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Description

Indulge in the warmth of autumn with this Cinnamon Pecan Pumpkin Bread Pudding. This delightful dessert features a rich custard made from spiced pumpkin puree, creamy milk, and crunchy pecans, all baked until golden brown. Perfect for chilly evenings or festive gatherings, it evokes nostalgia while tantalizing your taste buds. Impress your guests with this easy-to-make treat that combines cozy flavors and textures into one unforgettable experience.

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Ingredients

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• 4 cups stale bread (brioche or challah), torn into pieces
• 1 cup canned pumpkin puree
• 1 cup chopped pecans (toasted)
• 3 large eggs
• 2 cups whole milk or heavy cream
• 1 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, whisk together pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Fold in torn bread pieces until coated. Add pecans and let the mixture soak for 15 minutes.
4. Pour into the prepared dish and bake for 45-50 minutes until golden brown.
5. Allow to cool slightly before serving warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece (150g)
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg