Description
This delicious pumpkin pecan bread pudding is perfect for fall and can be served warm with caramel sauce or whipped cream.
Ingredients
Scale
- 6 cups cubed challah bread
- 1 cup pumpkin puree
- 1 cup chopped pecans (toasted)
- 4 large eggs
- 2 cups whole milk
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cube the challah bread and spread it evenly in the prepared dish.
- In a mixing bowl, whisk together pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, and salt until smooth.
- Pour the mixture over the cubed bread and gently press down to soak. Let it sit for 15 minutes.
- Sprinkle toasted pecans on top of the pudding.
- Bake for 45-50 minutes until golden brown and set in the middle. Serve warm with caramel sauce or whipped cream.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg