It's all about bread this month at the Bold Baking Academy! Sign up now!
Fine Desserts

Pumpkin Bread Pudding

5 from 4 votes
Learn how to make a delicious Pumpkin Bread Pudding recipe with my signature Pecan-Caramel Sauce for Thanksgiving or any fall event.
By Gemma Stafford | | 18

Last updated on November 11, 2019

Pumpkin Bread Pudding - this easy make ahead dessert is perfect for the Fall Season.

This post may contain affiliate links. Please see my full disclosure for details.

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

5 from 4 votes
Print Recipe
Learn how to make a delicious Pumpkin Bread Pudding recipe with my signature Pecan-Caramel Sauce for Thanksgiving or any fall event.
Author: Gemma Stafford
Learn how to make a delicious Pumpkin Bread Pudding recipe with my signature Pecan-Caramel Sauce for Thanksgiving or any fall event.
Author: Gemma Stafford

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!

 

Submit your own photos of this recipe

Upload Photo
0 Images
guest
18 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Donna
Donna(@donna4k)
1 month ago

where is the recipe for the Pecan-Caramel Sauce ?? I can’t seem to find it — thanks

0
Reply
View Replies (1)
Tasmia
Tasmia
1 year ago

Hey! Can I skip pumpkin? If yes then do I need to make any changes?

0
Reply
View Replies (1)
Gianna
Gianna
1 year ago

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! 😊

0
Reply
View Replies (1)
CrisEs
CrisEs(@crises)
4 years ago

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..

0
Reply
View Replies (1)
SoCalMrs
SoCalMrs(@socalmrs)
5 years ago

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?)

0
Reply
View Replies (1)
Sue
Sue
5 years ago

This bread pudding looks so good can’t wait to try it especially since bread pudding is a big favorite of mine. Thanks Gemma.

0
Reply
View Replies (1)
Yasmin
Yasmin
6 years ago

love your page and all of your recipes. Thank you!

0
Reply
View Replies (1)
Algernon Henry Sr
Algernon Henry Sr
6 years ago

Awesome stuff

0
Reply
View Replies (1)
Doreen
Doreen
6 years ago

love the recipes for mug cooking

0
Reply
Kenn
Kenn
6 years ago

thanks

0
Reply

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

Read More

Become a better, bolder baker in the Bold Baking Academy!