Creamy Pumpkin Bread Pudding with Crunchy Maple Pecans

This Pumpkin Bread Pudding is filled with warm fall spices, a rich pumpkin custard, and crunchy maple-coated pecans baked right on top. I love using brioche bread because it soaks up the creamy custard beautifully, while brown butter adds a delicious nutty richness to every bite. The maple pecans bring just the right amount of sweetness and crunch to balance the soft, tender bread pudding. It's an easy fall dessert that serves a crowd, and I always recommend serving it warm with a scoop of vanilla ice cream or a drizzle of homemade salted caramel sauce.

Want more crave worthy desserts with pumpkin? Try this family favorite pumpkin pie bars or these pumpkin cinnamon rolls.

• Bread - Stale white or brioche bread soaks up the custard without turning mushy.
• Pumpkin Custard Base - Pumpkin puree, milk, cream, eggs, brown sugar, vanilla, and pumpkin pie spice combine for a creamy, spiced filling. You can use a store bough pumpkin pie spice or use my recipe for homemade pumpkin pie spice.
• Browned Butter - Adds depth and nutty flavor when drizzled over the bread cubes.
• Maple Pecans - Pecans coated in maple syrup caramelize on top for crunch and sweetness.
• Optional Toppings - Salted Caramel Sauce or Whipped Cream make serving extra indulgent.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let the Bread Drink the Custard

Let cool for 10 minutes then serve. Store leftover pumpkin bread pudding covered in the fridge or in an airtight container for up to 5 days. Delicious served warm or cold, with whipped cream or ice cream.

Tips for Recipe Success

• Use stale bread as it soaks up the custard better.
• Don't skip letting the bread pudding marinate before baking, this helps infuse all of the flavors and gives time for the custard to soak into the bread.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Creamy Pumpkin Bread Pudding with Crunchy Maple Pecans

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This Pumpkin Bread Pudding is filled with warm fall spices, a rich pumpkin custard, and crunchy maple-coated pecans baked right on top. I love using brioche bread because it soaks up the creamy custard beautifully, while brown butter adds a delicious nutty richness to every bite. The maple pecans bring just the right amount of sweetness and crunch to balance the soft, tender bread pudding. It's an easy fall dessert that serves a crowd, and I always recommend serving it warm with a scoop of vanilla ice cream or a drizzle of homemade salted caramel sauce.

• Total Time: 1 Hour 10 Minutes
• Yield: 9-12 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3oz (6 Tablespoons) Salted Butter
• 1lb Loaf of Stale White Bread, I prefer Brioche but Regular or French Bread work well, cubed
• 15oz can of Pumpkin Puree
• 8oz (1 Cup) Whole Milk 
• 6oz (¾ Cup) Heavy Cream 
• 150 grams (¾ Cup) Light Brown Sugar 
• 2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Pumpkin Pie Spice
• 4 Large Eggs
• 2oz (¼ Cup) Pure Maple Syrup 
• 120 grams (1 Cup) Pecans, roughly chopped 
• Salted Caramel Sauce for serving

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Instructions

1. In a large pot over medium-low heat brown the butter, stirring frequently until it is golden brown and has a nutty aroma. Make sure you watch the butter carefully as the butter can burn easily, check out his post on how to brown butter.
2. Arrange the bread slices into a 9"X13" pan. Evenly pour the brown butter all over the bread slices and make sure to scrape out all the brown pieces, those are flavor bombs. Toss to combine. 
3. In a large bowl whisk pumpkin, milk, heavy cream, sugar, vanilla, pumpkin pie spice and eggs. Mix until fully combined, you do not want any trace of egg left behind. 
4. Pour the pumpkin custard mixture evenly over the bread slices, then use your clean hands to poke all of the bread pieces into the custard. Cover the bread and butter pudding with a wet paper towel and let marinate for 20 minutes.
5. Preheat oven to 350F/180C. In a small bowl mix the maple syrup and pecans. When the oven is heated place the pecans on top of the pudding then into the oven and bake for 20 minutes then cover with parchment paper to prevent the nuts from burning, bake for another 15-20 minutes or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble. Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 5 days. Delicious served warm or cold, with whipped cream or ice cream.

• Author: Elizabeth Waterson
• Prep Time: 30 Minutes
• Cook Time: 40 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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