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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
Rating 4.0 (1 Reviews)
Caramel Pecan Pumpkin Bread Puddings 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Pecan Pumpkin Bread Puddings

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How to Make Caramel Pecan Pumpkin Bread Puddings

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Cover the bowl with plastic wrap and chill for at least 8 hours, or preferably overnight (up to 24 hours).
  5. Lightly grease 11 (6-ounce) ramekins.
  6. Spoon the chilled bread pudding mixture evenly into the ramekins.
  7. Place the ramekins on a baking sheet lined with aluminum foil.
  8. Bake for 50 minutes, shielding with foil after 30 minutes to prevent over-browning.
  9. While the bread pudding bakes, prepare the caramel-pecan sauce:
  10. 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.
  11. 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.
  12. Remove from heat and stir in 1 teaspoon vanilla extract and the toasted pecans.
  13. Remove the bread puddings from the oven.
  14. Drizzle generously with the warm caramel-pecan sauce.
  15. Bake for an additional 5 minutes, or until the sauce is bubbly and heated through.
  16. 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