Pumpkin Pecan Bread Pudding Is a Must-Have Holiday Dessert

You’ve probably made pumpkin pie and pecan pie for your holiday dessert table. This recipe takes all the flavor of those two seasonal favorites and puts it in a bread pudding. (Yeah, our mouths are watering, too.) Add some extra pecans on top for a little crunch, and you’re looking at a new go-to dessert.

Pumpkin Pecan Bread Pudding

Yield: 9 servings


  • 1½ cups whole or low-fat milk
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¾ cups brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 cups cubed bread, preferably challah or brioche
  • ⅔ cup coarsely chopped, toasted pecans
  • 2 teaspoons sugar plus ½ teaspoon ground cinnamon, for topping
  • Pro Tip: If you don’t have a pumpkin pie spice blend, make your own by combining 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves.


    1. Preheat oven to 350 F and lightly grease an 8 × 8″ baking pan.

    2. In a medium bowl, whisk together milk, eggs, pumpkin puree, brown sugar, vanilla and pumpkin pie spice until smooth.

    3. Place the cubed bread in a large bowl and pour the pumpkin mixture over the top. Use a spatula to gently fold the bread cubes until they are well coated. Allow bread mixture to stand for 5-10 minutes to soak up the custard.

    4. Pour bread mixture into your baking pan and spread into an even layer. Combine sugar and cinnamon in a small bowl and sprinkle over the top of the bread pudding.

    5. Bake for 30 minutes, until the pudding springs back when lightly pressed and a sharp knife inserted into the center comes out clean.

    Allow to cool for at least 15 minutes before serving. Leftovers should be cooled completely and stored in the refrigerator.

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    One Response to “Pumpkin Pecan Bread Pudding Is a Must-Have Holiday Dessert”

    1. Nilda