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Baked pumpkin bread pudding, topped with toasted pecans and dusted with powdered sugar.

How to Make Pumpkin Bread Pudding

Bree Hester
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Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes
Course desserts
Cuisine fall baking
Servings 10
Calories 289 kcal

Ingredients
  

  • 1 baguette diced
  • 1 cup toasted pecans
  • 2 1/2 cups half-and-half
  • 3/4 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 5 eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tbsp crystallized ginger diced
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground allspice

Instructions
 

  • Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
    Tossing bread cubes and pecans in a foil-lined springform pan for pumpkin bread pudding.
  • Whisk together the half-and-half, pumpkin, and sugar.
    Whisking half-and-half, pumpkin, and sugar for pumpkin bread pudding.
  • Add the rest of the ingredients and whisk until combined.
    Whisking eggs, half-and-half, and spices for pumpkin bread pudding.
  • Pour the mixture over the bread and pecans.
    Pouring the pumpkin custard mixture over bread cubes and pecans for pumpkin bread pudding.
  • Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Preheat your oven to 350°. Give it one more mix before you put it in the oven.
    Unbaked pumpkin bread pudding with pecans in a round pan.
  • Bake in the oven for 45 minutes, or until a knife inserted in the center comes out clean.
    Baked pumpkin bread pudding, topped with toasted pecans and dusted with powdered sugar.
  • Slice into wedges. I like to add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.
    Pumpkin Bread Pudding on a plate with a gold fork

Video

Nutrition

Calories: 289kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 6gSodium: 76mgFiber: 2g
Keyword pumpkin bread pudding, pumpkin bread pudding recipe
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