Description
A cozy fall treat that combines pumpkin and pecans in a delicious bread pudding, perfect for cleaning out the fridge or indulging in a sweet dessert.
Ingredients
Scale
- 5 cups cubed day-old bread
- 1 cup pumpkin puree
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, whisk together pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla, pumpkin spice, cinnamon, and salt until smooth (approximately 2-3 minutes).
- Fold in cubed bread and chopped pecans until evenly coated.
- Pour mixture into the prepared baking dish, spreading it evenly.
- Bake for 45-50 minutes or until golden brown and center is set.
- Let it cool for a few minutes before serving warm or at room temperature.
Notes
Serve warm or at room temperature. This dish can be enjoyed with maple syrup, vanilla ice cream, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg