When the crisp autumn air sets in and the leaves start painting the ground with shades of amber and red, there’s nothing more comforting than a warm, spiced dessert straight from the oven. Pumpkin Pecan Bread Pudding embodies everything cozy about the fall season. Combining soft custard-soaked bread, rich pumpkin puree, warm spices like cinnamon and nutmeg, and a crunchy pecan topping, this dessert isn’t just food—it’s an experience of seasonal comfort.
This recipe strikes the perfect balance between indulgence and simplicity. Whether you’re hosting a Thanksgiving dinner, attending a holiday potluck, or just craving something sweet on a chilly night, pumpkin pecan bread pudding is a dish that feels both nostalgic and gourmet. Unlike pumpkin pie or pecan pie, it’s fuss-free, easy to prepare ahead of time, and doesn’t require a pastry crust. All you need is day-old bread, pantry spices, a few dairy staples, and of course, pumpkin and pecans.
In this article, you’ll find everything you need: ingredients, step-by-step instructions, expert tips, storage ideas, variations, and even the history of bread pudding. By the end, you’ll not only have a perfect recipe but also the confidence to make it your own.
Why You’ll Love This Pumpkin Pecan Bread Pudding
- Perfect for Fall & Holidays – The flavors of pumpkin and pecans are quintessential autumn. Imagine serving this at Thanksgiving or Christmas—it’s guaranteed to impress.
- Easy to Make – No special equipment, no complicated steps. Just whisk, pour, bake, and enjoy.
- Customizable – Whether you’re gluten-free, dairy-free, or nut-free, you can easily adapt this recipe.
- Crowd-Pleaser – With its rich flavor and beautiful presentation, it’s a dessert that appeals to kids, adults, and everyone in between.
- Versatile Serving Options – Serve it warm with caramel sauce, whipped cream, or even vanilla ice cream for extra indulgence.
Ingredients You’ll Need
For the Bread Pudding
- 6 cups day-old bread, cubed – Brioche or challah are ideal because they’re rich and slightly sweet, but French bread or croissants work too.
- 1 cup heavy cream – Provides richness and a silky custard texture.
- 1 cup whole milk – Balances the cream for a lighter custard.
- 1 cup pumpkin puree – Use canned or homemade; avoid pumpkin pie filling since it already contains sugar and spices.
- ½ cup granulated sugar – For sweetness.
- ½ cup brown sugar – Adds depth and caramel notes.
- 3 large eggs – Help set the custard.
- 1 teaspoon vanilla extract – Enhances flavor.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt – Balances sweetness.
- ½ cup chopped pecans – For crunch and nuttiness.
For the Topping
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
- ¼ cup chopped pecans
Step-by-Step Instructions
- Prepare the Bread
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the cubed bread evenly in the dish.
- Make the Custard
- In a large mixing bowl, whisk together cream, milk, pumpkin puree, sugars, eggs, vanilla, and spices until smooth.
- Assemble the Bread Pudding
- Pour the custard over the bread cubes, pressing gently so every piece absorbs the liquid.
- Let it rest for 10–15 minutes to soak fully.
- Add the Topping
- Mix brown sugar, melted butter, and pecans.
- Sprinkle over the top.
- Bake
- Bake for 40–45 minutes until golden brown and set.
- A knife inserted in the center should come out mostly clean.
- Cool & Serve
- Let rest 10–15 minutes.
- Serve warm with caramel sauce, whipped cream, or ice cream.
Expert Tips for Success
- Use Day-Old Bread – Fresh bread makes the pudding soggy. Stale bread absorbs custard better.
- Soak Thoroughly – Don’t rush the soaking step; the custard must fully penetrate the bread.
- Balance Spices – Adjust cinnamon, nutmeg, or cloves based on your taste. Too much can overpower the pumpkin.
- Check Doneness – The center should be set but slightly soft, not wet. Overbaking dries it out.
- Serve Warm – Bread pudding tastes best when warm, as the custard is creamy and comforting.
Substitutions & Variations
- Gluten-Free – Use gluten-free bread.
- Dairy-Free – Swap cream and milk for coconut milk or almond milk.
- Nut-Free – Replace pecans with raisins, cranberries, or chocolate chips.
- Healthier Version – Reduce sugar by half and use whole wheat bread.
- Gourmet Twist – Add bourbon to the custard for depth.
Serving Suggestions
- Classic – With caramel sauce and whipped cream.
- Festive – Top with candied pecans or a dusting of powdered sugar.
- Luxurious – Pair with bourbon caramel or cream cheese glaze.
- Holiday Spread – Serve alongside turkey, ham, or roasted vegetables for a complete holiday feast.
Storage & Reheating
- Refrigerator – Store leftovers in an airtight container for up to 3 days.
- Freezer – Freeze baked bread pudding (without toppings) for up to 2 months. Thaw overnight in the fridge.
- Reheating – Warm in the oven at 325°F until heated through, or microwave individual portions.
Nutritional Insights (Per Serving, Approx.)
- Calories: 320
- Protein: 6g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 25g
Note: Values vary depending on bread and toppings used.
FAQs
Q: Can I make pumpkin pecan bread pudding ahead of time?
Yes! Assemble and refrigerate (unbaked) for up to 12 hours. Bring to room temperature before baking.
Q: Can I freeze it?
Yes, freeze baked bread pudding without toppings. Reheat in the oven when ready.
Q: Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, but make sure it’s well-drained to avoid excess moisture.
Q: How do I know it’s done baking?
The top should be golden, and a knife inserted should come out mostly clean with just a slight custardy softness.
Common Mistakes to Avoid
- Using Fresh Bread – Makes it mushy.
- Overloading with Spices – Keep flavors balanced.
- Skipping Rest Time – Custard won’t absorb properly if baked immediately.
- Overbaking – Results in dry pudding.
Pairing Ideas
- Drinks – Hot coffee, pumpkin spice latte, chai tea, or mulled cider.
- Wine – A sweet dessert wine like Moscato or Port complements the richness.
- Holiday Table – Pair with savory mains like roasted turkey or ham for balance.
History & Cultural Notes
Bread pudding has humble origins, dating back to the 11th and 12th centuries, where it was considered “poor man’s pudding” because it used leftover bread. Over time, it evolved into a cherished dessert worldwide. Pumpkin, a symbol of fall harvest, and pecans, native to North America, bring a distinctly American touch to this old-fashioned dessert. Together, they create a dish that bridges tradition with modern holiday flavors.
Conclusion
Pumpkin Pecan Bread Pudding is more than just dessert—it’s the essence of autumn baked into a dish. It’s warm, spiced, comforting, and versatile enough to be served at casual dinners or festive celebrations. With its simple preparation and rich flavor, this dessert truly deserves a spot on your holiday menu.
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