October 26, 2023

Caramel Pecan Pumpkin Bread Pudding

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Caramel Pecan Pumpkin Bread Pudding! This dessert combines the warm, comforting flavors of fall into one heavenly creation. Imagine moist, tender pieces of pumpkin bread, rich with the spicy-sweet essence of pumpkin and cinnamon. Generously topped with a luscious pecan caramel sauce. But the indulgence doesn’t stop there! Sprinkled on top are crunchy, toasted pecans, adding a delightful contrast to the soft pudding. These pecans bring a nutty depth to each bite, offering a satisfying crunch that complements the overall creaminess.

This recipe delivers ever attribute of the perfect bread pudding. Firm but not soggy. Yet silky with a custardy texture. It has the perfect balance of the sweetness of the challah bread and structure. This allows for maximum absorption of the creamy custard. Then there is the crunch of the pecans which adds another dimension to this dessert. And finally, the caramel drizzle of course delivers the ooey gooey goodness that rolls your eyes to the back of your head.

Whether you’re celebrating a cozy autumn evening or simply satisfying your sweet tooth, Caramel Pecan Pumpkin Bread Pudding is the ultimate treat. It’s a fusion of classic pumpkin flavors with the added touch of caramel and pecans with fall spices, making it a dessert that’s perfect for any occasion. Share it with loved ones or savor it all by yourself; this dessert is sure to bring joy and warmth to your taste buds. Experience the magic of fall with every spoonful of this irresistible Caramel Pecan Pumpkin Bread Pudding.

Caramel Pecan Pumpkin Bread Pudding

With tons of Pumpkin Flavor and Fall spices like Nutmeg, and Cinnamon this bread pudding hits all of the flavor notes. And the texture was simply amazing.

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Prep Time 1 35

Cooling Time + Resting Time 4

Total Time 5 35

Course Dessert

Cuisine American

Ingredients

BREAD PUDDING

5 large eggs
2 – 15-oz. cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup light brown sugar
6 Tbls salted butter melted
1 Tbls ground cinnamon
1/2 tsp salt
1 tsp ground nutmeg
2 tsp vanilla bean paste
1 – 12-oz. French bread loaf or Challah bread It wil take more than 12 oz if you cut off the crust

CARAMEL-PECAN SAUCE

1 cup pecans chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Instructions

Prepare the bread cubes at least the day before

I prefer Challah Bread. Remove the crust and cut into 1-inch pieces (about 10 cups)Bake on a sheet pan at 200F for 1 hour. Turn oven off and allow to cool in the oven. You can do this even several weeks in advance and store in a one gallon or 2 gallon freezer bag at room temperature. When ready to use bread cubes, I weigh out 12 oz of bread cubes into a large bowl.

Prepare Bread Pudding

Prepare Bread Pudding: Whisk together eggs and next 9 ingredients in a large bowl and mix until well blended(about 4 minutes) Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and let soak for 2 hours in the refrigerator. Remove from refrigerator and continue to soak for 1 hour at room temperature.
Preheat oven to 350°. Spread bread mixture into a lightly buttered 13- x 9-inch baking dish. Cover with aluminum foil. Bake at 350F for 50 minutes. After 50 minutes, remove aluminum foil and bake for another 20 minutes.
During last 20 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. (Toasting pecans is optional)
Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in heavy cream. Stir in vanilla and pecans
Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes more or until sauce is thoroughly heated.
Let cool 20 minutes then serve warm.