Pumpkin Bread Pudding
Easy pumpkin bread pudding recipe with cinnamon spice and pecans. Perfect fall dessert ready in under an hour with simple ingredients and delicious results.
Equipment
- mixing bowl
- whisk
- oven
- baking dish
- spatula
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Bread Base
- 4 cups day-old bread, cut into 1-inch cubes
Pumpkin Custard
- 1 15-ounce can pure pumpkin puree
- 1 12-ounce can evaporated milk
- 3 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Topping
- 1/2 cup pecans, roughly chopped
- 2 tbsp unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F and generously grease an 8x8-inch or 9x9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, vigorously whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth and uniformly combined.
- Place the bread cubes in the prepared baking dish and pour the pumpkin custard mixture evenly over the top, using a spatula to gently press down so all bread pieces become fully saturated.
- Sprinkle the chopped pecans evenly over the top and drizzle the entire dish with the melted butter.
- Bake for 45 to 55 minutes, or until the top is golden brown and the center is set with only a slight jiggle when you gently shake the pan.
- Remove the pudding from the oven and allow it to cool on a wire rack for at least 20 minutes before serving to let the custard finish setting.
Notes
Allow the pudding to cool for at least 20 minutes before serving so the custard can finish setting.