Go Back

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.
Print Recipe Pin Recipe
Prep Time 1 hour 35 minutes
Cooling Time + Resting Time 4 hours
Total Time 5 hours 35 minutes
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.

Video

Notes

Based on recipe by Southern Living
Keyword Baking, Dessert, Fall Spices, Leftover Bread, Pudding