Pumpkin Bread Pudding with Pecans Recipe

Name: Pumpkin Bread Pudding with Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, diced; 1 cup pecans, toasted; 2 ½ cups half-and-half; ¾ cup pumpkin puree; 1 ¼ cups sugar (optional); ½ cup brown sugar; 5 eggs; 1 teaspoon pure vanilla extract; 2 teaspoons cinnamon, ground; 1 teaspoon ginger, ground; 1 tablespoon crystallized ginger; ½ teaspoon nutmeg, ground; ½ teaspoon allspice, ground

Servings: persons

1 baguette, diced
1 cup pecans, toasted
2 ½ cups half-and-half
¾ cup pumpkin puree
1 ¼ cups sugar (optional)
½ cup brown sugar
5 eggs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1 tablespoon crystallized ginger
½ teaspoon nutmeg, ground
½ teaspoon allspice, ground

1
Line a 10-inch springform pan with foil.
2
Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
3
In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
4
Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice.
5
Pour over the bread and mix well.
6
Let stand for about 20 minutes, while preheating oven to 350.
7
Mix again before placing in oven.
8
Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
9
Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
10
If you do not have a torch available, serve warm with softly whipped cream.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 baguette, diced, 1 cup pecans, toasted, 2 ½ cups half-and-half, ¾ cup pumpkin puree, and more.

Yes, Pumpkin Bread Pudding with Pecans 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.

That's it — enjoy your meal!

Pumpkin Bread Pudding with Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions