Pumpkin and Pecan Bread Pudding Recipe

Name: Pumpkin and Pecan Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 3 whole eggs; 3 egg yolks; 4 cups half and half; 2 cups heavy whipping cream; 2 Tbsp. vanilla extract; One 16-oz. can solid-pack canned pumpkin (the fresh jack-o-lantern pumpkins wont work); 2 Tbsp. cinnamon; 1/4 tsp. nutmeg; 2 Tbsp. butter; 1 loaf stale French bread, cut into 1/2-inch-thick slices; 1 cup pecan pieces

Servings: persons

3/4 cup sugar
3 whole eggs
3 egg yolks
4 cups half and half
2 cups heavy whipping cream
2 Tbsp. vanilla extract
One 16-oz. can solid-pack canned pumpkin (the fresh jack-o-lantern pumpkins wont work)
2 Tbsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
1 loaf stale French bread, cut into 1/2-inch-thick slices
1 cup pecan pieces

1
Preheat the oven to 250 degrees.
2
Whisk the sugar, whole eggs and yolks, half and-half, cream, and vanilla in a large bowl to make a smooth custard.
3
Combine the pumpkin, cinnamon, nutmeg, and 1/2 cup of the custard mixture in another bowl.
4
Generously grease the insides of two 10-inch cake pans with the butter.
5
Line the perimeters of each pan with the smallest slices of bread, then cover the bottom of each with an overlapping bread layer.
6
Pour one-sixth of the custard mixture over the bread to soak it.
7
Spread one-fourth of the pumpkin over the bread in each pan, then sprinkle about one-fourth of the pecans over the pumpkin.
8
Repeat the process in the same order, ending with a layer of bread, pecans, and a final soaking with the custard.
9
Bake for about 1 1/2 hours.
10
The pudding will rise a great deal, but it will fall again when you take it out of the oven.
11
Remove and cool.
12
Cut into pie-style slices and serve either warm or cold.

1587

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup sugar, 3 whole eggs, 3 egg yolks, 4 cups half and half, and more.

Yes, Pumpkin and Pecan Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin and Pecan Bread Pudding

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