Pumpkin Bread Pudding
This Pumpkin Bread Pudding is the ultimate cozy dessert, blending warm spices and creamy custard into every bite. The soft, pillowy bread soaks up a rich pumpkin mixture, creating a luscious texture that melts in your mouth.
Ingredients
Pumpkin Bread Pudding
- 1 loaf day old Bread (French, Italian, or Challah)
- 1/2 cup Raisins (or dried cranberries)
- 1/2 cup toasted, chopped Pecans
- 2 cup Heavy Cream 16oz/ 450g
- 1 cup Milk 8oz/ 225g
- 2 Cups Pumpkin Puree 15oz (1can)
- 1-1/2 cups Brown Sugar
- 3 tablespoon butter, melted 1 1/2oz
- 4 Eggs
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice or cinnamon (recipe below for pie spice)
Praline Sauce
- 1 Cup Unsalted Butter 8oz/ 225g
- 1 Cup Heavy Cream 8oz/ 225g
- 1 Cup Dark Brown Sugar 8oz/ 225g
- 1 Cup Chopped Toasted Pecans 100g/ 3 ½ oz
- 1 pinch salt
Pumpkin Pie Spice
- 2 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Ground Allspice
Instructions
- In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
- Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
- Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
- Generously butter a deep 9 x 13 baking dish.
- Bake in a preheated oven at 350oF (180oC) for about 1 hour.
- To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
- Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!
Tried this recipe?Let us know how it was!