Pumpkin Pecan Bread Pudding

Fall’s Coziest Hug in a Baking Dish: Pumpkin Pecan Bread Pudding

Hey friends, Wyatt here! Pull up a stool and imagine this: crisp autumn air swirling outside, your favorite flannel shirt wrapped around you like a well-worn hug, and the kind of warm, spiced aroma that makes everyone drift into the kitchen asking, “Is it ready yet?” That’s exactly the magic we’re conjuring today with my Double-Batch Pumpkin Pecan Bread Pudding. This ain’t just dessert, y’all—it’s a mood. It’s the edible equivalent of crackling leaves underfoot and that first sip of hot cider. We’re talking day-old bread transformed into a custardy, pumpkin-spiced dream, studded with toasty pecans and plump raisins, all swimming in a river of rich, buttery sauce. Perfect for feeding your holiday crowd, spoiling your brunch bunch, or just treating yourself because Tuesday deserves glory too. No fancy techniques here—just big flavor, straightforward steps, and the kind of comfort that’ll have folks licking their spoons. Ready to bake some memories? Let’s grab our bowls!

Grandma’s Apron & The Bread Box Heist

Pumpkin Pecan Bread Pudding

Print Recipe

Warm, spiced, and drenched in a rich buttery sauce, this pumpkin pecan bread pudding is everything cozy and comforting. It’s the perfect dessert—or decadent brunch—for fall gatherings or holiday tables.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hr 20 mins
• Yield: 16–20 servings 1x

Ingredients

Scale 1x2x3x

Bread Pudding:

16 cups bread, cubed (preferably day-old)

8 large eggs

2 (15 oz) cans pumpkin purée

2 cups vanilla yogurt

2 cups milk

2 cups granulated sugar + 4 tbsp (for topping)

2 tbsp pumpkin pie spice

1 cup raisins

1 cup pecans, coarsely chopped

2 tsp cinnamon

Butter Sauce:

2 cups unsalted butter

2 cups unsalted butter

2 cups heavy cream

2 cups brown sugar

Instructions

Prep Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or two if needed).

Mix Base: In a large bowl, whisk eggs, pumpkin, yogurt, milk, 2 cups sugar, and pumpkin pie spice until smooth. Stir in bread cubes until evenly coated. Fold in raisins and pecans.

Assemble: Pour mixture into prepared dish. Sprinkle with 4 tbsp sugar and cinnamon.

Bake: Bake for 50–60 minutes until golden and set in the center.

Make Sauce: In a saucepan, melt butter with cream and brown sugar. Bring to a simmer and cook 5–7 mins until slightly thickened.

Serve: Spoon warm sauce over servings of bread pudding.

Nutrition

• Calories: 480
• Sugar: 35g
• Fat: 28g
• Carbohydrates: 50g
• Protein: 6g

This recipe takes me straight back to my Grandma Ethel’s tiny, steam-fogged kitchen. She was a wizard with “nothing” food. One chilly Thanksgiving eve, we discovered her famous Parker House rolls were mysteriously… overproofed. Rock-hard. Teenage me groaned, “Toss ’em?” Grandma just winked, rummaged in her bread box (a treasure chest of starch!), and pulled out a half-eaten loaf of sourdough and some stale biscuits. “Waste not, want not, Wyatt,” she declared. Like a culinary alchemist, she whipped up eggs, the last scrapings of a pumpkin can, and a glug of cream. That thrown-together pudding, bubbling with raisins and walnuts (pecans were “fancy city nuts” back then!), became legend. It taught me that the best dishes often start with “oops” moments and that love transforms even the humblest ingredients. Every time I bake this, I smell her lavender talcum powder and hear her say, “Make it generous, honey.” So we’re doubling it—just like her heart.

Your Flavor Arsenal: What You’ll Need (Double the Love!)

• 16 cups bread, cubed (preferably day-old): Stale is your secret weapon! It soaks up the custard like a champ without turning to mush. Brioche or challah makes it decadent; a sturdy sourdough or French loaf adds nice tang. Chef’s Hack: No stale bread? Cube fresh bread and toast it lightly in a 300°F oven for 10-15 mins to dry it out!
• 8 large eggs: The backbone of our rich custard. They bind everything and give that glorious, tender set. Make sure they’re room temp for smoother mixing!
• 2 (15 oz) cans pumpkin purée: Pure pumpkin, NOT pie filling! This brings that earthy sweetness and velvety texture. Sub Tip: Sweet potato purée works beautifully in a pinch!
• 2 cups vanilla yogurt + 2 cups milk: Yogurt adds tangy depth and moisture, while milk keeps it luscious. Insight: Using whole milk or even half-and-half amps up the richness. Plain yogurt works too—just add an extra splash of vanilla extract!
• 2 cups granulated sugar + 4 tbsp (for topping): Sweetens the base. The sugar-cinnamon sprinkle on top? That’s for the irresistible crackly crust!
• 2 tbsp pumpkin pie spice: The soul of fall! If you’re out, mix 1.5 tbsp cinnamon + 1 tsp ginger + 1/2 tsp nutmeg + 1/4 tsp cloves + 1/4 tsp allspice.
• 1 cup raisins: Little bursts of jammy sweetness. Plump ’em in hot water or rum for 10 mins first for extra luxury!
• 1 cup pecans, coarsely chopped: Toasty, buttery crunch is essential! Toast them in a dry pan for 3-4 mins first—trust me, it’s a game-changer.
• 2 tsp cinnamon (for topping): Paired with the sugar for that spicy-sweet crust.
• Butter Sauce Crew (Butter, Cream, Brown Sugar): This trio creates liquid gold. Dark brown sugar adds molasses depth. Salted butter works if that’s all you have—just skip adding extra salt!

Building Your Pumpkin-Pecan Masterpiece: Step-by-Step

1. Prep Like a Pro (5 mins): Fire up that oven to 350°F (175°C) and get your baking dish(es) ready—grease that 9×13-inch pan (or two 8x8s) generously with butter or non-stick spray. Wyatt’s Whisper: Warm dishes bake more evenly! Pop the empty pan in the oven while it preheats, then pull it out (carefully!) right before adding the mix.
2. Whip Up the Custard Heart (10 mins): Grab your biggest bowl—seriously, go big! Crack in those eggs and whisk ’em like you mean it until smooth and pale yellow. Dump in the pumpkin purée, vanilla yogurt, milk, 2 cups granulated sugar, and that glorious pumpkin pie spice. Whisk it all together until it’s smoother than a country love song. No lumps allowed! Chef’s Hack: Whisk wet ingredients before adding sugar and spice—it incorporates way easier!
3. Bread’s Big Bath (5 mins): Add your cubed bread to the bowl. Gently fold and press with a spatula until every single cube is lovingly drowned in that orangey custard. Let it sit for 10 minutes—walk away, sip some cider—this lets the bread become custard sponges. Insight: Patience here prevents a soggy bottom layer!
4. Fold in the Goodies (2 mins): Time for the raisins and those toasty pecans! Fold them in gently—you want them distributed, not smashed. Wyatt’s Tip: Reserve a handful of pecans for sprinkling on top before baking for extra crunch appeal!
5. Bake to Golden Glory (55-65 mins): Pour this gorgeous, lumpy mixture into your prepped pan. Sprinkle evenly with the 4 tbsp sugar and 2 tsp cinnamon. Slide it into the oven. Bake until the top is golden brown, slightly crisp at the edges, and the center barely jiggles (like a firm mattress!). A knife inserted should come out mostly clean. Watchdog Wisdom: If the top browns too fast, tent loosely with foil. Rotate the pan halfway for even baking!
6. Butter Sauce Bliss (7 mins): While the pudding rests (10 mins is ideal!), make the sauce. In a saucepan, melt the butter with the heavy cream and brown sugar over medium heat. Bring it to a gentle simmer—don’t let it boil violently! Let it bubble happily for 5-7 minutes, stirring often, until it thickens slightly—it should coat the back of a spoon. Chef’s Secret: Add a pinch of salt here—it makes the caramel notes SING!
7. The Grand Finale: Slice that pudding into generous squares. Spoon the warm sauce lavishly over each serving. Watch it pool and soak in. Optional but highly encouraged: Top with a dollop of whipped cream or vanilla ice cream. Cue the applause!

Serving Up the Comfort

This bread pudding screams “share me!” Scoop generous squares into shallow bowls—you want plenty of room for that sauce to pool. Serve it warm, ideally right after saucing, when the contrast between the crisp top and soft interior is magical. A cold scoop of vanilla bean ice cream melting into the warm pudding and sauce? Perfection. For brunch, pair it with strong coffee and crispy bacon to cut the sweetness. Garnish simply: a light dusting of cinnamon or a few extra toasted pecans. No fussy plating needed—rustic charm is the vibe!

Make It Your Own: Delicious Twists

• Bourbon-Spiked: Swap 1/4 cup milk in the custard for bourbon. Add 2 tbsp bourbon to the butter sauce. Grown-up bliss!
• Chocolate Chunk Craving: Fold in 1 cup dark chocolate chunks instead of raisins. Because pumpkin + chocolate = happiness.
• Gluten-Free & Dairy-Smart: Use GF bread cubes. Swap yogurt for coconut yogurt and milk for almond or oat milk. Use coconut oil in the sauce (reduce by 2 tbsp) and coconut cream.
• Apple-Pecan Adventure: Replace raisins with 1.5 cups finely chopped, sautéed apples (tossed with 1 tbsp sugar and 1 tsp cinnamon).
• Cranberry-Orange Zing: Use dried cranberries instead of raisins and add 2 tbsp fresh orange zest to the custard. Bright and festive!

Wyatt’s Whiskey-Soaked Wisdom (And a Tale of Sauce Gone Wild!)

This pudding has evolved like my taste in music—started simple, got a little bolder. I used to skip toasting the pecans… until I did it once. Wowza! Never looked back. The sauce thickness is key—my first attempt resembled sweet soup because I got distracted by football highlights. Stir diligently! It thickens more as it cools slightly. Leftovers? Oh yes! Reheat squares gently in the microwave or covered in the oven with a splash of milk. The sauce reheats beautifully on the stove (add a splash of cream if it’s too thick). Funny story: One Thanksgiving, I doubled the sauce… and tripled the bourbon by mistake. Let’s just say Uncle Dave took a very long nap on the porch swing after dessert. We now call it “Dave’s Drowsy Drizzle.” Learn from my (tipsy) mistakes, friends!

Bread Pudding Bootcamp: Your Questions, Answered!

Q: My pudding came out soggy in the middle! What happened?
A: Two likely culprits: 1) Your bread wasn’t stale/dry enough. Fresh bread releases too much water. Toast those cubes! 2) It needed more bake time. Ovens vary. If the top is browned but center jiggles a lot, cover loosely with foil and bake another 10-15 mins. Use the knife test!

Q: Can I make this ahead of time?
A: Absolutely! Bake the pudding (without sauce) up to 1 day ahead. Cool completely, cover tightly, and refrigerate. Reheat, covered, at 325°F for 20-30 mins until warmed through. Make the sauce fresh—it takes minutes and reheats perfectly. Assemble warm pudding + warm sauce = best texture.

Q: I hate raisins. Can I leave them out?
A: You bet! Skip ’em or swap for an equal amount of another dried fruit (chopped apricots, cherries) or even chocolate chips. More pecans are never wrong either!

Q: My butter sauce separated! How do I fix it?
A: Don’t panic! Remove it from the heat. Whisk vigorously—it might come back together. If not, add 1-2 tbsp of cold heavy cream and whisk like crazy. If it’s truly stubborn, blend it briefly with an immersion blender. Prevention: Keep the heat medium-low and stir constantly!

Nutritional Nibble (Per Serving, Approx.)

Calories: ~480 | Sugar: 35g | Fat: 28g | Carbs: 50g | Protein: 6g
Remember: This is a celebratory treat! The double batch is meant for sharing joy (and calories!) with a crowd.