Oh my goodness, if you haven’t tried pumpkin pecan bread pudding yet, you’re in for a cozy treat! This dessert is like a warm hug on a chilly fall evening. The combination of creamy pumpkin, crunchy pecans, and that sweet, spiced aroma filling your kitchen—it’s pure magic! I remember the first time I made this for a family gathering. Everyone was gathered around the table, and as soon as I pulled it out of the oven, the excitement was palpable. The first bite was met with smiles and satisfied sighs, making it an instant favorite! Trust me, once you dive into this delightful dish, you’ll be counting the days until fall every year just to make it again!
Ingredients for Pumpkin Pecan Bread Pudding
- 4 cups of cubed bread (stale or day-old works best for soaking up all that deliciousness)
- 2 cups of pumpkin puree (make sure it’s the good stuff, pure pumpkin, not the pie filling!)
- 1 cup of milk (whole milk gives it a rich flavor, but you can use whatever you have on hand)
- 3 eggs (large eggs, preferably at room temperature for better mixing)
- 1 cup of sugar (granulated sugar will do, but brown sugar adds a lovely caramel note)
- 1 teaspoon of cinnamon (the warm spice we all love in fall)
- 1/2 teaspoon of nutmeg (freshly grated if you can, it makes a world of difference)
- 1 teaspoon of vanilla extract (pure vanilla for the best flavor, trust me on this)
- 1 cup of chopped pecans (coarsely chopped for a nice crunch)
- 1/4 cup of melted butter (this adds richness and helps everything come together beautifully)
How to Prepare Pumpkin Pecan Bread Pudding
Step 1: Preheat Your Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it helps your bread pudding cook evenly and develop that beautiful golden top. Trust me, you don’t want to skip this step!
Step 2: Combine the Wet Ingredients
In a large mixing bowl, it’s time to whisk together the pumpkin puree, milk, eggs, sugar, cinnamon, nutmeg, and vanilla. Make sure to mix it all thoroughly—this is where you want those flavors to blend together beautifully. I love using a whisk for this; it really gets everything nice and smooth. Just imagine that warm pumpkin scent filling your kitchen!
Step 3: Incorporate the Bread
Now, gently fold in your cubed bread into the pumpkin mixture. You want to make sure each piece is well coated, so don’t be shy! This is the part where you can really feel the magic happening as the bread soaks up all that creamy goodness. Just be careful not to overmix—no one wants mushy bread pudding!
Step 4: Add Pecans and Butter
Next, it’s time to add the melted butter and chopped pecans. Stir gently to combine; you want those pecans to be evenly distributed throughout. The butter helps everything come together and adds a rich flavor that’s just heavenly. Yum!
Step 5: Transfer to Baking Dish
Grab your greased baking dish—this is where all the magic will happen! Pour the mixture into the dish, spreading it out evenly. I like to give it a little jiggle to make sure it settles nicely. The anticipation is building!
Step 6: Baking Time
Pop your dish into the preheated oven and let it bake for about 45-50 minutes. You’ll know it’s done when the top is golden brown and the center is set. It should spring back a little when you gently press it. Once it’s out of the oven, let it cool for a bit before serving. Trust me, the smell will be irresistible!
Tips for Success
Alright, let’s talk about how to make your pumpkin pecan bread pudding truly unbeatable! Here are my top tips that I’ve gathered over the years:
- Use Day-Old Bread: If you can, let your bread sit out overnight or use some day-old bread. It absorbs the custard mixture like a champ, ensuring that every bite is fluffy and flavorful!
- Adjust the Spices: Feel free to tweak the spices to match your taste! Want it extra spicy? Add a bit more cinnamon or nutmeg. Don’t be shy—make it your own!
- Top It Off: Once it’s out of the oven, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. Trust me, it takes it to the next level!
- Let It Rest: I know it’s tempting to dig in right away, but letting the bread pudding sit for about 10-15 minutes after it comes out of the oven helps it set up perfectly. You’ll be glad you waited!
- Experiment with Add-Ins: Want to change things up? Try adding dried cranberries or chocolate chips for a fun twist. The possibilities are endless!
- Store Properly: If you have leftovers (which I doubt, but just in case!), store them in the fridge in an airtight container. It’ll keep for a few days, and you can reheat it in the oven or microwave!
With these tips, you’re going to nail this recipe and impress everyone at the table. Happy baking!
Nutritional Information
Let’s take a moment to appreciate the deliciousness we’re indulging in! Here’s the estimated nutritional breakdown per serving of this comforting pumpkin pecan bread pudding:
- Serving Size: 1 slice
- Calories: 250
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 5g
This delightful dessert strikes a nice balance, giving you that sweet treat feeling without going overboard. Perfect for those cozy fall nights when you want something special but still want to keep it a bit wholesome. Enjoy every bite!
FAQ About Pumpkin Pecan Bread Pudding
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, you can definitely use it instead of canned. Just make sure to cook and puree it first. You’ll want to roast the pumpkin until it’s tender, then blend it until smooth. Fresh pumpkin gives such a vibrant flavor, and it’s a great way to use it up in the fall! Just keep in mind that the moisture content may vary, so you might need to adjust the milk slightly to get the right consistency.
How do I store leftovers?
If you happen to have any leftovers (which is rare with this dish!), just let the bread pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 3-4 days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave or pop it back in a warm oven. Just make sure to cover it to keep it from drying out. Trust me, it tastes just as good the next day!
Can I make this recipe ahead of time?
You bet! This pumpkin pecan bread pudding is perfect for making ahead. You can prepare the mixture the night before and pour it into your greased baking dish, then cover and refrigerate it overnight. Just remember to let it sit at room temperature for about 30 minutes before popping it in the oven. This way, you’ll have a warm, comforting dessert ready to go for your gathering or cozy night in without any last-minute fuss. Enjoy the ease and deliciousness!
Why You’ll Love This Recipe
- Easy Preparation: With just a few simple steps, you’ll have a delicious dessert that comes together quickly, making it perfect for busy fall days.
- Comforting Flavors: The warm spices of cinnamon and nutmeg, combined with creamy pumpkin and crunchy pecans, create a cozy flavor profile that’s a true autumn delight.
- Perfect for Gatherings: This bread pudding is a crowd-pleaser, making it an ideal choice for family dinners, potlucks, and holiday celebrations.
- Make-Ahead Friendly: You can prep it in advance, letting you enjoy more time with your guests and less time in the kitchen!
- Versatile Toppings: Top it with whipped cream or ice cream for an extra special treat, or drizzle with caramel sauce for a decadent finish.
- Leftover Magic: If you happen to have leftovers, it tastes just as good (if not better!) the next day, making it a great treat for the week ahead.
Serving Suggestions
Now that you have this delicious pumpkin pecan bread pudding ready to go, let’s talk about how to elevate your dessert experience even further! Here are some fabulous ideas on what to serve alongside this comforting treat:
- Spiced Apple Cider: A warm glass of spiced apple cider is a match made in fall heaven! The sweet and spiced notes perfectly complement the richness of the bread pudding.
- Coffee or Espresso: A nice cup of coffee or a shot of espresso brings out the flavors of the pumpkin and spices beautifully. I love a creamy latte with mine!
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream on top of a warm slice for a delightful contrast of temperatures and textures. It’s pure bliss!
- Whipped Cream: A generous dollop of homemade whipped cream adds a light, airy touch that balances the richness of the pudding. You can even sprinkle a little cinnamon on top!
- Caramel Sauce: Drizzle some warm caramel sauce over each serving for a decadent touch that will have everyone reaching for seconds.
- Fresh Fruit: Consider serving it with slices of fresh pear or apple to add a refreshing crunch that complements the creamy pudding. A sprinkle of toasted pecans on top would be delightful too!
These pairings not only enhance the flavors of the pumpkin pecan bread pudding but also create a complete meal experience that everyone will love. Enjoy your cozy dessert time!
Print
Pumpkin Pecan Bread Pudding: 5 Reasons to Love It
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A delicious pumpkin pecan bread pudding that combines the flavors of pumpkin and pecans for a comforting dessert.
Ingredients
- 4 cups of cubed bread
- 2 cups of pumpkin puree
- 1 cup of milk
- 3 eggs
- 1 cup of sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 teaspoon of vanilla extract
- 1 cup of chopped pecans
- 1/4 cup of melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, milk, eggs, sugar, cinnamon, nutmeg, and vanilla.
- Mix in the cubed bread until well coated.
- Add melted butter and chopped pecans, stirring gently.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until set.
- Let it cool before serving.
Notes
- Serve warm or at room temperature.
- Top with whipped cream for added flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin pecan bread pudding, dessert, fall recipes, bread pudding
