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This pudding is a fantastic treat for breakfast, brunch or dessert. Bread is soaked in a spiced egg and pumpkin custard, then baked to perfection.
57 people made this
- 10 slices white bread, cubed
- 425g pumpkin puree
- 130g caster sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 eggs, beaten
- 250ml milk
- 150ml evaporated milk
- 65g chopped pecans
MethodPrep:15min ›Cook:45min ›Extra time:8hr chilling › Ready in:9hr
- Spray a 23x33cm or similar sized baking dish with oil spray and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with cling film and refrigerate overnight.
- The next day, preheat oven to 180 C / Gas 4. Uncover and bake the pudding until the pumpkin mixture is set and a skewer inserted into the centre of the pudding comes out clean, about 45 minutes.
Reviews & ratingsAverage global rating:(69)
Reviews in English (49)
I knew that when I saw Cooks4forty post this recipe over on the exchange that I was not going to be able to wait until fall to try it. I'm so glad I didn't! This was excellent! It's a great change from the standard breakfast casserole. The spices were great and it wasn't overly sweet. 45 minutes was just the right time to bake it. I can't wait to make this again and I'm sure it'll become a standard during the holidays. Thanks!!-06 Jun 2010
I made this for Christmas breakfast and it was awesome!! I followed some suggestions in other reviews by using 1 cup brown sugar in place of the white sugar, 2 tsp of vanilla and used about 1 1/2 tsp of cinnamon. I also used a good honey whole wheat bread and sprinkled the top with the pecans and some cinnamon/sugar. Served with powdered sugar on top. This will definately be made again, and again, and again!!-25 Dec 2010
Ok so I hate when people grandstand and blab about how they have managed to make these recipes outstanding, but I read all the reviews and several people thought this was bland and it kinda is. But I did change the recipe and I love my new one, just switch to pumpkin pie filling, and add a cup of brown suger. Bake as directed and drizzle with maple syrup. this alteration makes a wonderful sweet variation.-22 Oct 2010
Pumpkin Spice Bread Pudding
This autumn scented Pumpkin Spice Bread Pudding recipe is naturally sweetened with maple syrup and topped with an incredible pecan crumble for a touch of texture. This small-batch recipe makes just two individual puddings, perfect for an autumn date night in!
I can’t lie to you – this Pumpkin Spice Bread Pudding recipe is probably my top favourite sweet treat in our Pinch of Pumpkin series this year!
It just has everything that I love in an autumn dessert: real pumpkin, all the pumpkin spices, warmth and cosiness, and of course CARBS.
If you’re nervous about trying pumpkin spice desserts, this is a great one to start with. It’s not sickeningly pumpkin spicey (like the latte), but has enough that it’s there and you notice it.
The pecan crumble topping is probably my “genius moment” of the month, if I can toot my own horn for a minute. Not only is it freakin’ delicious, but it also adds a lovely texture and crisp that I’ve always missed from bread pudding recipes. It perfectly balances out the softness of the pudding.
Give it a go and let me know what you think. I know you’re going to love this one!
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- 7 large egg yolks
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp. table salt
- 6 cups half-and-half
- 1/2 vanilla bean
- 1-1/4 cups pure canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 10 cups 1-inch, day-old croissant cubes
- 1-1/2 cups toasted, coarsely chopped pecans
- In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Split the vanilla bean and scrape the seeds into the half-and-half. Add the scraped bean to the pan too. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the canned pumpkin, cinnamon, and nutmeg.
Put the bread cubes in a 9吉-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.
Heat the oven to 325°F.Transfer the bread mixture to a large mixing bowl and gently fold in the pecans. Return the mixture to the baking dish.
Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.
Pumpkin Pecan Bread Pudding
Looking for the ultimate breakfast dish for Thanksgiving?! Look no more! this super-decadent caramel pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table.
I f you’re asking (or have been asked) to bring a dish for Thanksgiving, you’ll want something portable and easy to assemble.
No delicate tiered cakes or sloshy soups.
How about bread pudding for Thanksgiving breakfast? Yes, I think so.
Because this Pumpkin Pecan Bread Pudding is definitely going to steal the show.
The other day I read a funny artical in local paper, they dug to find the most-searched Thanksgiving recipes in every state. It turns out, the most popular recipes tend to lean sweet. Surprisingly, the famous turkey was nowhere to be seen. Instead, pumpkin pie was the most searched recipe—it topped the list in 26 states. Coming in second was the sweet, sticky pecan pie.
Third place fell to the always classic apple pie.
So I came up with an idea, a cross between pumpkin pie, pecan pie and French toast, this super-decadent pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table.
Alright, after sharing my caramel apple bread pudding recipe , I couldn’t resist popping back in today to share my favorite pumpkin pecan bread pudding.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YourSeasonIsServed#CollectiveBias
Pumpkin Pecan Bread Pudding Recipe | This semi homemade bread pudding is the best! With layers of cream soaked Challah bread, dollops of pumpkin pie and a pecan streusel on top that is to die for. But….wait I didn’t stop there! No…..I also added a generous dollop of rich creamy Reddi-wip® and a drizzle of caramel topping. Trust me when I say…your guests will flip over this bread pudding and I am confident that it will become a family tradition.
I know the holiday season can be exhausting and stressful. Picking the perfect tree, shopping for the perfect gift and making the perfect meal. That’s why I created this recipe! So that no matter what was going on you could provide your guests with the “perfect” breakfast or brunch dish. The good news is….this bread pudding is made from a Marie Callender’s Pumpkin Pecan Streusel Pie! I know! I bet you didn’t see that coming.
I found both the Marie Callender’s Pumpkin Pecan Streusel Pie and the Reddi-wip® at my local Kroger (Fry’s) store!
Find Marie Callender’s Dessert Pies and Reddi-wip® products in a Kroger or Kroger banner store near you. Kroger banners includes Dillons, King Soopers, Frys, Fred Meyer, Ralphs, Food 4 Less, QFC, Smiths and Harris Teeter. Find a store near you.
FREE REDDI-WIP® (6.5 ounce): Discount automatically applied at register with qualifying purchase. Must use shopper card with purchase. Participating locations only. Offer starts 11/16/16 and expires 11/24/16. See store for additional details. Limit 1 per transaction.
To help simplify your life even more….you can bake the pies two days ahead, make the bread pudding the night before and pop it in the oven the morning of your breakfast or brunch. NOTE: If you choose to make this recipe the night before, the bread pudding will be ice cold. Place the bread pudding in a cold oven and then turn it on. As the oven heats it will also warm up the bread pudding keeping the baking time at approximately 30 minutes.
For this recipe bake the Pumpkin Pecan Streusel Pies. Scoop out the filling and set aside.
Cut Challah bread into cubes. If you can’t find Challah bread you can also use French bread.
Whisk together the eggs, creamer, brown sugar and salt.
Pour egg mixture over bread and soak until all the bread is moist.
Pour half of the bread mixture into a baking dish. Add dollops of the pie filling (use one third to a half) onto the bread mixture. Repeat layers with remaining bread mixture and pumpkin mixture. NOTE: I used approximately 1 1/2 pies for this recipe but you can use all of the pie.
Sprinkle both bags of the pecan streusel on top of the bread pudding and bake.
Pumpkin Caramel Pecan Bread Pudding Recipe
I am a sucker for anything sweet. Make it warm and delicious and I like it even more! I love like to bake. Here is my problem, I like to EAT baked goods but I detest having to be precise. I am from the kitchen of “a little of this and a little of that.” Enter the solution: bread pudding. I will include measurements but rest assured if you eat at my house, nothing is measured.
Last week I hosted a book club with a few of my girlfriends. If you haven’t considered this because life is too busy, reconsider. You can pick a SUPER easy quick read and even not finish it, some in our group didn’t. It was still fun to eat yummy food, drink wine and talk about things without our kids interrupting.
When hosting I look for things I can make ahead so I can spend time with my friends. I prepared this the day before and popped it in the oven when everyone arrived. This allows for the bread to soak up all the flavor overnight so it actually tastes better AND I don’t have to rush around before guests arrive – double win!
- Loaf of Bread (I have tried left over hot dog buns, challah bread and even donuts. My favorite is potato bread. The point is you really can’t mess this up.)
- 4 eggs
- 1 Pint Heavy Whipping Cream
- 1.5 cups milk – whatever I have on hand is what I use, so 1% in our house.
- 1 can pumpkin
- ½ cup white sugar
- ½ cup brown sugar
- 1TBL spoon cinnamon
- 1TBL spoon pumpkin pie spice
- 1tbl spoon vanilla
- ¼ cup Pecans (optional but delicious)
- Caramel sauce for topping
1. Rip the bread up into pieces the size of golf balls and toast it at 250 degrees for about 10 min. You can use stale bread but I like this method. Put toasted pieces in a 9吉 baking dish.
2. Chop pecans and sprinkle over the bread. You can also use chocolate chips, caramel pieces, any nut. Remember, the point of this is to be delicious and easy. Add whatever you think sounds good!
3. In large mixing bowl mix eggs, cream, milk, pumpkin, sugar, spices and vanilla. Pour evenly over bread pieces.
4. Cover and put in the fridge overnight or for a few hours.
5. Bake at 400 degrees for 50 min. You want the top pieces to be a little brown but it will have a little give in the center. It’s not like a cake that you want to have clean toothpick to check if it’s ready.
I scoop it into a bowl and add ice cream, top with caramel and a few pecans. The ice cream will get melty with the warm bread pudding and make the perfect sauce. Between the caramel, pecans and pumpkin I think this is the perfect fall dessert. It tastes even better with a glass of wine and friends to share it with.
Pumpkin Bread Pudding Recipe with Caramel and Pecan Sauce
I love the sweet and slightly tangy taste of pumpkin in my mouth. Out of all the sweet pumpkin recipes, I like the pumpkin bread pudding recipe it’s the best. Here is my favorite pumpkin bread pudding recipe with smooth caramel and pecan sauce.
– Large eggs – 4
– Pumpkin – 2 cans
– Half and half – 1 cup
– White sugar – 1 cup
– Ground cinnamon – 1 teaspoon
– Salt – 1/2 teaspoon
– Ground nutmeg – 1/2 teaspoon
– Vanilla extract – 1/2 teaspoon
– One day old French bread loaf – 1
Caramel Pecan sauce ingredients:
– Chopped pecans – 1 cup
– Light brown sugar – 1 cup
– Butter – 1/2 cup
– Light corn syrup – 1 tablespoon
– Vanilla extract – 1 teaspoon
– Slice the bread loaf in the middle and cut the bread into 1-inch pieces.
– Take the eggs and sugar in a large bowl and whisk well to mix.
– Take the pumpkin from the can and make a puree out of it by blending in a mixer.
– Add the pumpkin puree to the egg–sugar mix.
– Mix well. You can use very small pumpkin pieces also, but I find that they don’t blend that well.
– Add the half and half, ground cinnamon, ground nutmeg, salt and vanilla and mix all the ingredients well.
– Add the bread pieces to this mix and gently stir in to coat evenly.
– Cover the bowl with plastic wrap and chill in the fridge for 8 to 24 hours. This will ensure that all the ingredients are soaked up by the bread completely and the spices are well blended.
– When you want to bake the pudding, preheat the oven to 350F.
– Grease 11 ramekins (of 200 ml capacity each).
– Spoon the soaked bread mixture in the greased ramekins.
– Bake at 350F for about 35 minutes.
– After 35 minutes, cover with aluminium foil and bake for another 15 minutes.
– You can prepare the sauce in the meantime.
– Toast the pecans over low heat. Make sure that you stir the pecans often to avoid burning.
– In a saucepan, take the brown sugar, butter and corn syrup and heat them over low heat. Once the sugar dissolves, stir all the ingredients well. This should take about 5-7 minutes.
– Remove from the heat and add the vanilla and pecans.
– Remove the pumpkin bread pudding from the oven and drizzle the prepared sauce over the pudding.
– Bake in the oven for another 5 minutes or until the sauce is bubbly.
– Remove and serve in the ramekins with whipped cream on the side.
Pumpkin Caramel Praline Bread Pudding
2. Place 1/2 of the cut bread cubes into a single layer into prepared pan.
3. Sprinkle half the bag of white choc chips all over bread cubes starting in a corner and working your way towards center.
4. Place the rest of bread cubes over it.
5. Sprinkle remaining half of chips in same pattern.
6. In a large mixing bowl crack eggs. No shells! Add the sugars, cream, half and half, maple syrup, caramel , pumpkin Cinnamon, nutmeg and salt.
7. Whisk until all ingredients are well combined and the sugars are pretty well dissolved.
8. Slowly, and carefully pour the combined ingredients all over bread cubes, starting at one corner and circling around the pan to each end - finishing in middle. You should use just about all the liquid - you might have a half a cup or so extra. Do not over saturate.
9. Wet hands with liquid Mixture and push down with your hands until you hear juicy squishy sounds. Feel the density and liquid amount in each area, making sure that all the liquid is evenly distributed.
Do this for a minute all over. Wash your hands.
10. In a medium bowl, add the brown sugar, pecans, butter, cinnamon and salt.
11. Mix with both hands with pinching motions (both hands and fingertips like a crab pinching) until it's combined and crumbly.
12. Sprinkle this mixture evenly on top of bread mixture. Pat down, tucking in all sides and corners slightly.
13. Let it sit for 10 minutes or overnight covered in foil in your fridge!
15. Bake in center rack for about 45 minutes or until puffing, golden brown and sizzling. Check with a knife inserted in center - if comes out pretty clean ( minus a white chip that's melted) you are good to go. Normal for center to be just slightly more loose than edges. But you don't want raw. You'll know.
16. Cut with a sharp knife into a row of four one way and three the other way. It makes 12 pieces . Put on a serving platter and drizzle each piece with lots of that gooey love.
17. Get an extra fork to stab yourself in the eyeball. After you eat this! Enjoy!
- 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing
- 1 pound challah bread, cut into 1-inch cubes
- One 3-pound butternut squash
- 1 1/4 cups sugar, plus more for sprinkling
- 4 large eggs
- 3 cups whole milk
- One 14-ounce can pure pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 cups confectioners&rsquo sugar
- 2 tablespoons bourbon
- 1/2 cup chopped toasted pecans
Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.
In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer. Let cool.
In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, cloves and salt. Add the sautéed squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.
In a bowl, whisk the remaining butter with the confectioners&rsquo sugar, bourbon and pecans. Serve the pudding with the sauce.
Unbelievable Pecan Pie Bread Pudding
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Fans of pecan pies and comfort food will want to make Unbelievable Pecan Pie Bread Pudding straight away. This gooey bread pudding recipe tastes like your favorite homemade pecan pie, but it's much softer and far more indulgent. Soft bread soaks up the sweet glaze mixture and really complements the crunchy pecans. This recipe gives you the most delectable Thanksgiving dessert recipe ever. You're sure to love this bread pudding. It'll soon become your new favorite comfort food.
Recent studies show that eating pecans may help protect the nervous system. This means that chances of getting diseases like Lou Gehrig's Disease (ALS) could be reduced by eating just a handful of pecans every day. This is due to the natural presence of vitamin E found in pecans, which acts as an antioxidant that can also contribute to good heart health and help prevent other diseases. After eating pecans, this vitamin E doubles, andbad cholestoral in the blood decreases as much as 33%. The vitamin E found in pecans can also increase oxygen in the blood by 10%. Eat on!
For more pecan dessert recipes, check out our collection of 20 Pecan Recipes for Fall.
Cooking Vessel Size 8 x 8-inch Baking Pan
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I haven't made bread pudding in a long time. This looks delicious and is the perfect size recipe for a small family. You can't beat the combination of bread pudding and pecan pie. I love simple comfort food like this.
Bread pudding is one of my favorite desserts, and pecan pie is my other favorite, so this has to be an awesome mash up. I am in charge of preparing a bunch of food for an Easter brunch next month, and this is definitely going to be on my list! I think everyone will enjoy it.
I am so making a double batch of this yummy bread pudding and taking it for church potluck, it sounds and looks absolutely to die for.
I love re-imagined desserts and this one knocks it out of the park. Pecan pie and bread pudding meet their match in this one!
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