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Hi Bold Bakers!
This week, I’m making Pumpkin Bread Pudding which is a perfect fall treat for breakfast, brunch or dessert. Plus, you’ll find links to two other great pumpkin recipes from Fifteen Spatulas and Honeysuckle Catering. So let’s get baking!
Try These Recipes!
Watch The Recipe Video!
Pumpkin Bread Pudding
Learn how to make a delicious Pumpkin Bread Pudding recipe with my signature Pecan-Caramel Sauce for Thanksgiving or any fall event.
Learn how to make a delicious Pumpkin Bread Pudding recipe with my signature Pecan-Caramel Sauce for Thanksgiving or any fall event.
Ingredients
- Pumpkin Bread Pudding
- 1 (1lb) loaf day old Bread (French, Italian, or Challah),
- 1/2 cup Raisins (or dried cranberries)
- 1/2 cup toasted , chopped Pecans
- 2 cup (16oz/ 450g) Heavy Cream
- 1 cup (8oz/ 225g) Milk
- 2 Cups 15oz (1can) Pumpkin Puree
- 1-1/2 cups Brown Sugar
- 3 tablespoon (1 1/2oz) butter, melted
- 4 Eggs
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice , or cinnamon (recipe below for pie spice)
- Praline Sauce
- (Video Recipe Reference: https://bit.ly/gemmaspumpkinchscake)
- 1 Cup (8oz/ 225g) Unsalted Butter
- 1 Cup (8oz/ 225g)Heavy Cream
- 1 Cup (8oz/ 225g)Dark Brown Sugar
- 1 Cup (100g/ 3 ½ oz) Chopped Toasted Pecans
- 1 pinch of salt
- Pumpkin Pie Spice
- 2 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Ground Allspice
Instructions
- In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
- Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
- Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
- Generously butter a deep 9 x 13 baking dish
- Bake in a preheated oven at 350oF (180oC) for about 1 hour.
- To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
- Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!
I made this recipe for my mom for the first time in fall because she loves bread pudding. She loved it! I’m definitely making this again. Thanks so much for such a great recipe! ????
Hi Gemma! I noticed in the video that you used a cast iron pan, yet the recipe card says a 9×13″ pan. Out of curiosity, why the discrepancy? And…I’d REALLY like to make this in a cast iron pan, as I’m guessing the edges will get nice and caramelized. What size pan should I use? The one I have is over 65 years old!
Thanks so much! I really do appreciate all the time and care you put into developing, and getting these recipes out to us ????
where is the recipe for the Pecan-Caramel Sauce ?? I can’t seem to find it — thanks
Hey! Can I skip pumpkin? If yes then do I need to make any changes?
Hey Gemma! I want to start using cast iron in my baking, I’m told you have to “season” the pan. Could you please explain in detail on how to “season” and properly clean the pan? I know you shouldn’t bake and cook using the same pan because flavors can transfer but that’s all I know..
I finally got time to make this and now my pumpkin bread pudding is IN THE OVEN . Well it’s not really mine. It will be for my husband and family. I’m on a no-carb diet. (Fine time to bake, huh?)
This bread pudding looks so good can’t wait to try it especially since bread pudding is a big favorite of mine. Thanks Gemma.
love your page and all of your recipes. Thank you!
Awesome stuff
love the recipes for mug cooking