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Pumpkin Pecan Bread Pudding

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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.

Ingredients

Scale

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

Find it online: https://flavorscroll.com/pumpkin-pecan-bread-pudding/