Pumpkin Pecan Bread Pudding

This Pumpkin Pecan Bread Pudding is the perfect fall dessert that combines the rich flavors of pumpkin, warm spices, and crunchy pecans in a comforting, custardy bread pudding. Topped with a luscious caramel sauce or whipped cream, it’s an ideal treat for any autumn gathering or holiday feast!

Ingredients:

For the Bread Pudding:

• 6 cups cubed day-old bread (preferably brioche, challah, or French bread)
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 cup pumpkin puree
• 3 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves (optional)
• Pinch of salt
• ¾ cup chopped pecans

For the Caramel Sauce (optional):

• 1 cup brown sugar
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Bread Pudding:

• Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
• In a large bowl, whisk together the heavy cream, milk, pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
• Add the cubed bread to the custard mixture and gently stir until all the bread is soaked. Let it sit for 10-15 minutes to absorb the liquid.
• Fold in the chopped pecans.
• Pour the bread mixture into the prepared baking dish, spreading it out evenly.

2. Bake the Bread Pudding:

• Bake for 45-50 minutes, or until the pudding is set and golden brown on top. The custard should be firm but still slightly jiggly in the center. If you insert a knife into the center, it should come out clean.
• Allow the bread pudding to cool for about 10-15 minutes before serving.

3. Make the Caramel Sauce (Optional):

• While the bread pudding is baking, make the caramel sauce (if desired). In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
• Stir until the sugar dissolves and the butter is melted, then bring the mixture to a simmer.
• Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
• Remove from heat and stir in the vanilla extract and a pinch of salt.

4. Serve:

• Slice the bread pudding into squares and drizzle with warm caramel sauce or serve with a dollop of whipped cream.

Tips:

• Day-Old Bread: Day-old or slightly stale bread works best as it absorbs the custard without becoming too soggy. If you don’t have day-old bread, you can toast fresh bread lightly to help it absorb the mixture.
• Spice Variations: Feel free to adjust the spices based on your preference. You can add ground allspice, cardamom, or more cinnamon if you like a spicier kick.
• Make-Ahead: The bread pudding can be assembled a day in advance. Simply refrigerate it overnight and bake it the next day.
• Serving Suggestions: This bread pudding is delicious with a scoop of vanilla ice cream, a drizzle of maple syrup, or a dusting of powdered sugar.

This Pumpkin Pecan Bread Pudding is the ultimate fall dessert that’s comforting, sweet, and perfect for cozy gatherings!