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 | October 22, 2014 | 16 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Dessert Fruit Thanksgiving Frying Pan 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! Steamed Sticky Toffee PuddingSalted Butterscotch Pot De CremeGorgeous Hawaiian Butter MochiSilky Coffee Pudding 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 Dessert Fruit Thanksgiving Frying Pan 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 Pudding1 (1lb) loaf day old Bread (French, Italian, or Challah),1/2 cup Raisins (or dried cranberries)1/2 cup toasted , chopped Pecans2 cup (16oz/ 450g) Heavy Cream1 cup (8oz/ 225g) Milk2 Cups 15oz (1can) Pumpkin Puree1-1/2 cups Brown Sugar3 tablespoon (1 1/2oz) butter, melted4 Eggs2 teaspoons Vanilla1 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 Butter1 Cup (8oz/ 225g)Heavy Cream1 Cup (8oz/ 225g)Dark Brown Sugar1 Cup (100g/ 3 ½ oz) Chopped Toasted Pecans1 pinch of saltPumpkin Pie Spice2 tsp Cinnamon⅛ tsp Nutmeg¼ tsp Ground Ginger¼ tsp Ground Cloves½ 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 dishBake 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