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

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!

 

 

Watch The Recipe Video!

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.
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
  • 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!

 

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Gianna
Gianna
7 months 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! 😊

CrisEs
3 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..

SoCalMrs
3 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?)

Sue
Sue
4 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.

Yasmin
Yasmin
5 years ago

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

Algernon Henry Sr
Algernon Henry Sr
5 years ago

Awesome stuff

Doreen
Doreen
5 years ago

love the recipes for mug cooking

Kenn
Kenn
5 years ago

thanks

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! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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