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–+ servings

Pumpkin Bread Pudding with Pecans

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This pumpkin bread pudding with pecans is a cozy pumpkin spice dessert. Rich, crunchy, and perfect for fall—serve warm with ice cream!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups day-old bread cubed
  • 1 cup canned pumpkin puree
  • 1 cup toasted pecans coarsely chopped
  • 1 cup whole milk or almond milk
  • 1/2 cup heavy cream
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Place the cubed bread in a large mixing bowl.
  3. Whisk the pumpkin puree, milk, heavy cream, eggs, sugar, salt, cinnamon, nutmeg, and vanilla in a separate bowl until smooth.
  4. Pour the pumpkin mixture over the bread and fold gently until evenly coated.
  5. Stir in the toasted pecans.
  6. Transfer the mixture to a greased baking dish and bake for 45 to 50 minutes until golden brown and set in the center.
  7. Cool slightly before serving and pair with whipped cream or ice cream if desired.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 90mgSodium: 150mgFiber: 2gSugar: 14g

Notes

Bread Selection: I always reach for a buttery brioche or a sturdy challah because they soak up that pumpkin custard without falling apart or becoming mushy.
The Soaking Secret: