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–+ servings

Cinnamon Pecan Pumpkin Bread Pudding

This delightful bread pudding combines the warm flavors of cinnamon, pecans, and pumpkin for a comforting dessert that's perfect for fall.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups cubed day-old bread use a hearty bread like challah or brioche
  • 1 can pumpkin puree 15-ounce can
  • 2 cups milk whole milk is preferred
  • 3 large eggs
  • 1 cup brown sugar packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Topping
  • 1 cup chopped pecans lightly toasted
  • 1 tablespoon sugar for sprinkling on top

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, milk, eggs, brown sugar, cinnamon, vanilla extract, and salt. Whisk until smooth.
  3. Add the cubed bread to the mixture and stir until the bread is well coated. Let it sit for about 10 minutes to absorb the liquid.
  4. Fold in the chopped pecans, reserving a handful for the topping.
  5. Pour the bread mixture into the prepared baking dish and sprinkle the reserved pecans and sugar on top.
  6. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is golden brown.
  7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 3gSugar: 15g

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

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