Dessertsbiggerbolderbaking5.0
Pumpkin Bread Pudding
My Pumpkin Bread Pudding is rich, spiced, and warm—great for leftover bread and topped with pecan-caramel sauce for the perfect fall dessert.
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 20 min🔥 Cook: 1h 5m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- bowl
- whisk
- oven
- saucepan
📝 Preparation Steps
1
To Make the Bread Pudding
2
Generously butter a deep 9x13 inch (23x33 cm) baking dish and set aside.
(16 fl oz/480 ml) heavy cream2 cups(8 fl oz/240 ml) whole milk1 cup(15 oz/425 g) pumpkin puree1 canbutter (, melted)3 tablespoons(8 oz/225 g) butter (, at room temperature)1 cup(8 fl oz/240 ml) heavy cream (, at room temperature)1 cup(6 oz/170 g) dark brown sugar1 cup(5 oz/142 g) pecans (, toasted and chopped)1 cup
3
Cut your bread into small (1 inch cubes) and set aside.
4
In a large bowl, whisk together the eggs, heavy cream, milk, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Then whisk in the melted butter.
large eggs (, at room temperature)4(16 fl oz/480 ml) heavy cream2 cups(8 fl oz/240 ml) whole milk1 cup(15 oz/425 g) pumpkin puree1 can(8 oz/225 g) butter (, at room temperature)1 cup(8 fl oz/240 ml) heavy cream (, at room temperature)1 cup(6 oz/170 g) dark brown sugar1 cup(5 oz/142 g) pecans (, toasted and chopped)1 cuppumpkin pie spice1 tablespoonbutter (, melted)3 tablespoons
5
Add the bread, raisins and toasted pecans to your pumpkin custard and stir until well coated. Be sure to cover all the bread pieces. Let it soak at room temperature for a minimum of30 minutes. In the meantime, preheat your oven to 350℉ (180℃). You can also let the bread soak overnight in the fridge to bake the next day.
6
Bake in your preheated oven for about ⏱️ 1 hour or until the top looks golden brown.
7
To Make the Praline Sauce
8
In a small saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans and bring to a simmer. Reduce heat to low, and simmer until the sauce thickens, about ⏱️ 5 minutes. Take off the heat and set aside to cool.
(16 fl oz/480 ml) heavy cream2 cups(8 fl oz/240 ml) whole milk1 cup(15 oz/425 g) pumpkin puree1 canbutter (, melted)3 tablespoons(8 oz/225 g) butter (, at room temperature)1 cup(8 fl oz/240 ml) heavy cream (, at room temperature)1 cup(6 oz/170 g) dark brown sugar1 cup(5 oz/142 g) pecans (, toasted and chopped)1 cup
9
Serve the bread pudding warm and top with the praline sauce and a dollop of whipped cream. Store leftovers in the fridge in an airtight container for up to 3 days.
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