Oh my goodness, let me tell you about pumpkin pecan bread pudding! It’s like a warm hug in a bowl, especially as the leaves turn and fall settles in. I remember the first time I made this dish; the smell of pumpkin and spices filled my kitchen, inviting everyone in from the chilly air. It’s become a staple at my gatherings, bringing a cozy, festive vibe that just can’t be beat. The crunchy pecans paired with soft, custardy bread soaked in rich pumpkin goodness is pure magic. Whether you’re enjoying it after a hearty meal or savoring it as a decadent breakfast treat, this bread pudding is sure to make your autumn days feel extra special. Trust me, once you serve this up, everyone will be asking for seconds!
Ingredients List
Gathering these ingredients is part of the fun! For this pumpkin pecan bread pudding, you’ll need:
- 4 cups cubed bread (day-old works best!)
- 2 cups pumpkin puree (the real deal, not the spiced stuff)
- 1 cup milk (whole or your favorite alternative)
- 1 cup heavy cream (for that luscious texture)
- 3/4 cup brown sugar (light or dark, your choice)
- 1/2 cup chopped pecans (toast them for extra flavor)
- 4 large eggs (the binders of this delightful dish)
- 1 teaspoon vanilla extract (for that sweet aroma)
- 1 teaspoon cinnamon (the spice of fall)
- 1/2 teaspoon nutmeg (just a pinch of warmth)
- 1/4 teaspoon salt (to balance all that sweetness)
Each ingredient plays a crucial role in creating that cozy, comforting flavor profile. I promise, it’s worth it to gather the best of the best!
How to Prepare Pumpkin Pecan Bread Pudding
Alright, let’s dive into the deliciousness of making this pumpkin pecan bread pudding! It’s easier than you might think, and I’m here to guide you through each step. First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial because you want your pudding to bake perfectly while you mix up all those yummy flavors.
In a large mixing bowl, combine the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk it all together until it’s smooth and everything is well incorporated. Now, here comes the fun part! Gently fold in the cubed bread and chopped pecans. Make sure every piece of bread is coated in that creamy, spiced mixture. It’s okay if some bread stays a little chunky; it’ll add to the texture!
Once everything is mixed, pour the bread mixture into a greased baking dish. Spread it out evenly, then pop it into the oven. Bake for 45-50 minutes, or until the pudding is set and a bit golden on top. You want that heavenly aroma wafting through your home! When it’s done, let it cool for a bit before serving. You’ll want those flavors to settle in, trust me!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Carefully fold in the cubed bread and chopped pecans until every piece is coated.
- Pour the mixture into a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.
- Remove from the oven and let it cool slightly before serving.
And there you have it! This comforting dish is ready to warm your heart and delight your taste buds!
Why You’ll Love This Recipe
- Irresistible flavor: The combination of pumpkin, warm spices, and crunchy pecans creates a comforting taste that screams fall!
- Easy to prepare: With simple ingredients and straightforward steps, even beginner cooks can whip this up effortlessly.
- Perfect for gatherings: This bread pudding is a crowd-pleaser, making it an ideal addition to your holiday table or family get-together.
- Versatile dessert: Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Leftover magic: It tastes just as delicious the next day (if there are any leftovers!), making it perfect for meal prep and cozy breakfasts.
This pumpkin pecan bread pudding has all the cozy vibes you need for a perfect autumn dessert. You’ll find yourself reaching for seconds—trust me on this one!
Tips for Success
To ensure your pumpkin pecan bread pudding turns out absolutely perfect, here are a few of my favorite tips! First, choosing the right bread is key—stale or day-old bread works best, as it soaks up that delicious custard without getting mushy. I love using brioche or challah for this recipe, but any hearty bread will do!
Next, when you’re mixing everything, make sure to gently fold in the bread and pecans so you don’t break up the bread too much; you want those delightful chunks in your pudding. To check if it’s set, gently shake the baking dish; it should be slightly firm in the center and not overly jiggly. If it’s golden brown on top, you’re in the clear! Let it cool for a few minutes before serving to allow the flavors to meld beautifully. Enjoy every bite!
Nutritional Information
Now, let’s talk about the nutritional goodness of this pumpkin pecan bread pudding! For one slice, you can expect approximately:
- Calories: 300
- Fat: 15g
- Protein: 5g
- Carbohydrates: 38g
- Sugar: 15g
- Sodium: 200mg
- Fiber: 2g
- Cholesterol: 100mg
Keep in mind that these values are an estimate and can vary based on the specific ingredients you use. But hey, it’s all about balance, right? Enjoy this delicious dessert and savor the flavors without any guilt!
FAQ Section
Got questions about making this pumpkin pecan bread pudding? Don’t worry, I’ve got you covered! Here are some of the most common queries I get:
Can I make this bread pudding ahead of time?
Absolutely! You can prepare the mixture the night before, cover it, and refrigerate. Just pop it in the oven the next day when you’re ready to bake. It’s a great way to save time!
What kind of bread works best?
I recommend using day-old bread like brioche or challah for the best texture, but you can also use sourdough or any hearty bread you have on hand. Just avoid super soft sandwich bread.
How do I store leftovers?
Store any leftover pumpkin pecan bread pudding in an airtight container in the refrigerator for up to 3 days. Just reheat it in the microwave or oven before serving!
Can I add other toppings?
Definitely! A drizzle of caramel sauce, a sprinkle of toasted pecans, or a dollop of whipped cream takes this pudding to the next level. Get creative!
Is it possible to make this gluten-free?
Yes! Simply substitute the regular bread with a gluten-free bread. Just make sure the other ingredients you use are also gluten-free. It’s that easy!
Storage & Reheating Instructions
Storing your leftover pumpkin pecan bread pudding is super simple! Just transfer any uneaten portions to an airtight container and pop it in the refrigerator. It should stay fresh for about 3 days, making it perfect for those cozy morning breakfasts or late-night snacks!
When it comes to reheating, I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C), place the bread pudding in an oven-safe dish, and cover it loosely with foil to prevent it from drying out. Heat for about 15-20 minutes, or until it’s warmed through. If you’re in a hurry, you can microwave individual slices for about 30-60 seconds, but do keep an eye on it so it doesn’t get too hot. Enjoy the deliciousness all over again!
Serving Suggestions
Now that you’ve got this luscious pumpkin pecan bread pudding ready to go, let’s talk about how to elevate your serving experience! First off, consider topping it with a generous dollop of freshly whipped cream. It adds that light, airy touch that beautifully contrasts the rich pudding.
For those who love a bit more indulgence, a scoop of vanilla ice cream or a drizzle of warm caramel sauce takes it to a whole new level of decadence—trust me, it’s heavenly! You could also sprinkle some extra chopped pecans on top for a delightful crunch and to really highlight those nutty flavors.
And if you’re feeling adventurous, serve it alongside a spiced chai or a hot cup of apple cider for a cozy, autumn-themed dessert experience. These pairings will not only complement the flavors of the bread pudding but will also create a warm, inviting atmosphere that everyone will love!
Imprimer
Pumpkin Pecan Bread Pudding: 5 Tips for Heartwarming Delight
- Temps Total: 1 hour 10 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious pumpkin pecan bread pudding, perfect for fall.
Ingrédients
- 4 cups cubed bread
- 2 cups pumpkin puree
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, milk, cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add cubed bread and pecans to the mixture. Stir to combine.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until set.
- Let cool before serving.
Notes
- Serve warm with whipped cream.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 300
- Sucre: 15g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 38g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 100mg
Mots-clés: pumpkin pecan bread pudding
