There’s just something so comforting about pumpkin pecan bread pudding, isn’t there? It’s like a warm hug on a chilly autumn day, with its rich, spiced flavors wrapping around you. I remember the first time I made this recipe; it was during a cozy family gathering, and the sweet aroma of pumpkin and cinnamon filled the kitchen. Everyone was drawn in like moths to a flame! I love how the crunchy pecans contrast with the soft, custardy bread, making each bite a delightful experience. It’s become a staple in my home, perfect for holidays or any time I crave a little nostalgia. Trust me, once you try it, you’ll be dreaming about this dessert long after the last bite!
Ingredients List
- 4 cups of cubed bread (I usually use a crusty French bread for the best texture!)
- 2 cups of pumpkin puree (canned or homemade, both work wonders)
- 1 cup of milk (whole milk gives it a creamy richness)
- 1 cup of heavy cream (this makes it decadently smooth)
- 3/4 cup of brown sugar (for that deep caramel-like sweetness)
- 1/2 cup of chopped pecans (toasty and crunchy, yum!)
- 3 large eggs (they help bind everything together)
- 1 teaspoon of vanilla extract (trust me, it elevates the flavor)
- 1 teaspoon of ground cinnamon (the quintessential spice for fall)
- 1/2 teaspoon of nutmeg (for that warm, cozy aroma)
- 1/4 teaspoon of salt (to balance out the sweetness)
How to Prepare Pumpkin Pecan Bread Pudding
Preparing pumpkin pecan bread pudding is a delightful adventure! First things first, you want to get that oven preheating to 350°F (175°C). I can already smell the spices wafting through the air! In a large bowl, mix together the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk it all until it’s smooth and creamy; it should feel like a warm hug already!
Next, toss in the cubed bread and chopped pecans. Stir gently but thoroughly—make sure each piece of bread is coated with that luscious mixture. Then, pour everything into a greased baking dish. I love using a 9×13 inch dish for this, but any suitable dish will do. Now, it’s time for the magic! Bake it in your preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma is just heavenly! Once it’s done, let it cool slightly before diving in. Trust me, it’s worth the wait!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Add the cubed bread and chopped pecans to the bowl. Stir gently until the bread is fully soaked in the mixture.
- Pour the bread mixture into a greased baking dish, spreading it out evenly.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the pudding to cool for a few minutes before serving. Enjoy it warm!
Tips for Success
- For the best texture, use a slightly stale bread. If your bread is fresh, let it sit out for a few hours or even toast it lightly before using.
- Feel free to substitute the pecans with walnuts or even chocolate chips for a twist!
- If you want a hint of extra spice, add a pinch of ginger or cloves to the mixture.
- Don’t skip the resting time after baking! It helps the pudding set and makes serving easier.
- Top with whipped cream or vanilla ice cream for an extra indulgent treat!
Why You’ll Love This Recipe
- It’s a quick and easy dessert that comes together in no time—perfect for busy weeknights or last-minute gatherings!
- The combination of pumpkin and pecans creates a rich, flavorful experience that’s utterly comforting.
- It’s a wonderful make-ahead option; you can prepare it the day before and just pop it in the oven when you’re ready to serve.
- Every bite is a delightful mix of creamy, custardy goodness with a satisfying crunch from the pecans.
- This pumpkin pecan bread pudding is a crowd-pleaser, making it an ideal dessert for holidays, family dinners, or cozy nights in.
- The warm spices will fill your kitchen with an irresistible aroma, setting the perfect mood for any gathering!
Nutritional Information
Each serving of this delightful pumpkin pecan bread pudding is packed with flavor while still being satisfying. You’ll find about 300 calories, with 18g of fat and 5g of protein. It also has 30g of carbohydrates and 15g of sugar. Keep in mind that these values are estimates based on standard ingredients, so they can vary depending on what you use. It’s a comforting treat that’s worth every delicious bite!
FAQ Section
Can I make this pumpkin pecan bread pudding ahead of time? Absolutely! You can prepare it a day in advance and keep it covered in the fridge. Just pop it in the oven when you’re ready to serve, and it’ll taste as fresh as ever.
What type of bread works best for this recipe? I love using a crusty French or challah bread, as they soak up the custard beautifully. But feel free to experiment with whatever you have on hand!
Can I substitute the heavy cream? Yes! If you want a lighter version, you can use half-and-half or even just milk. It will still turn out delicious, though the texture might be a bit different.
Is this recipe suitable for vegetarians? Yes, this pumpkin pecan bread pudding is entirely vegetarian-friendly, making it a great dessert choice for everyone!
How do I store leftovers? Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Just reheat individual portions in the microwave or oven before enjoying again!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare because it’s so delicious!), you can store your pumpkin pecan bread pudding in an airtight container in the refrigerator for up to three days. Just make sure it’s completely cooled before sealing it up. When you’re ready to enjoy it again, simply reheat individual portions in the microwave for about 30-60 seconds, or until warmed through. If you prefer to use the oven, preheat it to 350°F (175°C) and place the pudding in a baking dish covered with foil for about 15-20 minutes. This way, it’ll get nice and warm without drying out. I promise, it’s just as comforting the second time around! Enjoy that cozy goodness!
Z nadrukami
Pumpkin Pecan Bread Pudding: 5 Irresistibly Cozy Steps
- Całkowity Czas: 1 hour 10 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A delightful dessert combining pumpkin and pecans in a rich bread pudding.
Składniki
- 4 cups of cubed bread
- 2 cups of pumpkin puree
- 1 cup of milk
- 1 cup of heavy cream
- 3/4 cup of brown sugar
- 1/2 cup of chopped pecans
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, milk, cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add the cubed bread and pecans to the mixture. Stir until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.
Uwagi
- Serve warm with whipped cream or ice cream.
- Can be made a day ahead and reheated.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 50 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 300
- Cukier: 15g
- Sód: 150mg
- Kwasy: 18g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 70mg
Słowa kluczowe: pumpkin pecan bread pudding, dessert, fall recipes
