Pumpkin pecan bread pudding is a comforting and indulgent dessert that blends the rich, spiced flavors of pumpkin with the crunchy texture of pecans. This dish combines the hearty, moist texture of bread pudding with the seasonal warmth of pumpkin pie spices, making it a perfect choice for autumn and holiday gatherings. Each bite offers a delightful contrast between the creamy custard-like filling and the nutty crunch of pecans. Easy to prepare and universally loved, this bread pudding serves as a delicious way to enjoy the seasonal flavors of pumpkin in a warm, satisfying treat.
Pumpkin pecan bread pudding
*Ingredients
°8 cups bread cubes
°4 eggs
°1 (15 ounce) can pumpkin puree
°1 cup vanilla yogurt
°1 cup milk
°1 cup sugar + 2 tablespoons
°1 tablespoon pumpkin pie spice
°Half a cup of raisins
°¼ cup coarsely chopped pecans
°1 teaspoon cinnamon
+sauce
°1 cup unsalted butter
°1 cup heavy cream
°1 cup brown sugar
*instructions
Preheat oven 350 degrees.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together yogurt, milk, eggs, pumpkin puree, pumpkin spice, and 1 cup sugar. Add the raisins, then gently add the bread cubes. Pour into the prepared skillet.
In a small bowl, stir in 2 tablespoons sugar and 1 teaspoon cinnamon.
Sprinkle over the bread pudding, and cover loosely with parchment paper.
Bake for 20 minutes. Remove the foil, sprinkle with the pecans, and bake until the surface is golden and the center is set, 20 to 25 minutes longer.
While the bread pudding is baking, make the caramel sauce.
In a heavy saucepan over medium-low heat, mix together the butter, heavy cream, and brown sugar. Brings to a boil.
Reduce the heat and simmer until the sauce thickens, 5 minutes. Pour on bread pudding to serving Put vanilla ice cream on top.
- If you can leave the bread cubes outside for a few hours until they are nice and dry. If not, just place on a baking sheet and bake at 350 for 10-15 minutes or until dry but not toasted.
*You can make it the night before and pop it in the oven for breakfast – it actually gets better if it stays all night!
Variations and Tips for Pumpkin Pecan Bread Pudding:
Variations:
- Spices: Experiment with different spices such as ginger, nutmeg, or cloves to enhance the flavor. You can also use a pumpkin pie spice blend for a more complex taste.
- Nuts: Substitute pecans with walnuts, almonds, or hazelnuts, depending on your preference.
- Fruits: Add dried fruits like raisins, cranberries, or fresh apple chunks for extra sweetness and texture.
- Chocolate: Incorporate dark chocolate chunks or chocolate chips for a richer dessert experience.
Tips:
- Bread Choice: Use slightly stale bread or brioche for better absorption of the custard mixture. Day-old bread works best for achieving a moist, yet firm texture.
- Soaking: Allow the bread to soak in the custard mixture for at least 30 minutes to ensure it fully absorbs the liquid. For best results, refrigerate and soak overnight.
- Baking: Preheat your oven to the correct temperature and use a greased baking dish. Cover the dish with foil for the first 30 minutes to prevent excessive browning, then remove it to allow the top to crisp up.
- Creaminess: For an extra creamy texture, consider adding a bit of heavy cream or evaporated milk to the custard mixture. Be careful not to over-bake to keep the pudding moist and custardy.
By using these variations and tips, you can tailor your pumpkin pecan bread pudding to your tastes and achieve the perfect balance of flavors and textures.