Caramel Pecan Pumpkin Bread Puddings Recipe

Indulge in the decadent flavors of fall with this Caramel Pecan Pumpkin Bread Pudding! Inspired by a Southern Living Magazine recipe, this comforting dessert features tender bread pudding infused with warm pumpkin spice, topped with a rich and nutty caramel pecan sauce. Perfect for a cozy night in or a special occasion, this recipe is sure to become a new family favorite.

Prep Time 30 mins

Cook Time 88 mins

Calories 489.9 kcal

Protein 19g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Caramel Pecan Pumpkin Bread Puddings

4 large eggs
Canned Pumpkin
1 cup milk
Half And Half
Granulated Sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
French Bread
1 cup pecan halves
Light Brown Sugar
1/4 cup unsalted butter
Light Corn Syrup

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How to Make Caramel Pecan Pumpkin Bread Puddings

Preheat oven to 350°F (175°C).
Whisk together 4 large eggs, 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup milk, and 1 teaspoon vanilla extract in a large bowl until well blended.
Cut 1 pound of day-old bread (challah or brioche recommended) into 1-inch cubes. Add bread cubes to the wet ingredients, stirring gently to coat thoroughly.
Cover the bowl with plastic wrap and chill for at least 8 hours, or preferably overnight (up to 24 hours).
Lightly grease 11 (6-ounce) ramekins.
Spoon the chilled bread pudding mixture evenly into the ramekins.
Place the ramekins on a baking sheet lined with aluminum foil.
Bake for 50 minutes, shielding with foil after 30 minutes to prevent over-browning.
While the bread pudding bakes, prepare the caramel-pecan sauce:
Toast 1 cup pecan halves in a medium skillet over medium-low heat for 3-5 minutes, or until fragrant and lightly toasted. Set aside.
In a small saucepan, combine 1/2 cup packed brown sugar, 1/4 cup unsalted butter, and 1/4 cup light corn syrup. Cook over medium heat, stirring occasionally, for 3-4 minutes, or until the sugar is completely dissolved.
Remove from heat and stir in 1 teaspoon vanilla extract and the toasted pecans.
Remove the bread puddings from the oven.
Drizzle generously with the warm caramel-pecan sauce.
Bake for an additional 5 minutes, or until the sauce is bubbly and heated through.
Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

168g

Fat

45g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Desserts Puddings And Mousses Seasonal Taste Mood 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Caramel Pecan Pumpkin Bread Puddings?

Caramel Pecan Pumpkin Bread Puddings takes about 118 minutes from start to finish — roughly 30 minutes to prepare and 88 minutes to cook.

How many calories are in Caramel Pecan Pumpkin Bread Puddings?

Caramel Pecan Pumpkin Bread Puddings has approximately 489.9 calories per serving, with about 19 g protein, 22 g carbohydrates and 33 g fat.

What ingredients do I need for Caramel Pecan Pumpkin Bread Puddings?

The key ingredients for Caramel Pecan Pumpkin Bread Puddings are Eggs, Canned Pumpkin, Milk, Half And Half, Granulated Sugar, Ground Cinnamon. See the full list with measurements above.