Description
Cinnamon Pecan Pumpkin Bread Pudding is the ultimate fall dessert, combining warm spices, creamy pumpkin, and crunchy pecans in a rich custard-soaked bread. Perfect for gatherings or cozy nights in, this dish is sure to impress your guests with its delightful flavors and stunning presentation. Whether you’re enjoying it for Thanksgiving or as a sweet treat on a chilly evening, this bread pudding is like a warm hug in every bite.
Ingredients
Scale
- 8 cups day-old challah bread, cubed
- 1 cup canned pumpkin puree (100% pure)
- 1 cup heavy cream
- 4 large eggs
- 1 cup brown sugar (light or dark)
- 1 cup toasted pecans, chopped
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Spread pecans on a baking sheet and toast for about 8 minutes until fragrant.
- In a large bowl, whisk together eggs, heavy cream, pumpkin puree, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
- Gently fold cubed challah bread into the custard mixture until coated.
- Fold in toasted pecans and let the mixture sit for 20 minutes to absorb flavors.
- Pour into the greased baking dish and bake for 45-50 minutes or until golden brown on top and set in the middle.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (152g)
- Calories: 348
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 87mg