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Caramel & Pecan Pumpkin Bread Pudding
I know you all fake hate pumpkin, but this recipe is delicious and I rarely post dessert recipes so you should try it.
Don’t worry, you can opt for sweet potato puree if that’s what your heart desires but as long as you’re following my culinary journey- you will hear me talk about my love for pumpkin decorating, pumpkin spiced lattes ( that didn’t come from Starbuck’s), and the beautiful orchestra of ground cinnamon, nutmeg, ginger, cloves, and allspice.
I think what is off-putting for many foodies is the artificial pumpkin flavor. It’s similar to artificial banana flavor- disgusting and bad for the gut, lol. Using fresh pumpkin puree in baking recipes or even reducing it to make your own coffee syrup makes all of the difference.
This recipe is very simple and can be prepped ahead if you’re bringing it to Thanksgiving dinner or holiday plans. I like to use French or Brioche bread to make bread puddings. Old bread is best because it’ll absorb the pumpkin custard better. If your bread is not old, you can cut it into cubes and place it in the preheated oven while preparing the custard.
What You Need:
1 Loaf of French Bread, I used 16 ounces of bread cubed into 1-inch pieces
4 Large Eggs
2 Large Egg Yolks
1½ cups of Heavy Cream
1 cup of Whole Milk
2 cups (or 15 ounces) of Pumpkin Puree
1 tsp of Vanilla Bean Extract or Paste
⅓ cup of Dark Brown Sugar
½ cup of Granulated Sugar
3 tsp of Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp of Ground Ginger
⅛ tsp of Ground Cloves
¼ tsp of Sea Salt
½ cup of Toasted Pecans, for topping
½ cup of Caramel Sauce, for topping. you can make your own or use store-bought- its your kitchen!
What You Need:
Preheat oven to 350F degrees and cut your bread into 1-inch cubes. Place the bread cubes on a parchment-lined baking sheet or the casserole dish you’ll be using for the bread pudding. Place the bread in the oven for 5 to 10 minutes.
In a medium to large mixing bowl, mix together the heavy cream, whole milk, brown sugar, granulated sugar, and the spices.
In a smaller bowl, whisk together the pumpkin puree, eggs, and yolks until fully combined. Add the puree mixture to the heavy cream mixture.
Remove the bread cubes from the oven and place them in the mixing bowl of pumpkin custard and mix until all pieces are saturated.
Prepare a casserole dish with butter or non-stick spray and pour the bread mixture into the dish. Let it rest for 10 minutes and let the bread absorb all of the pumpkin goodness.
Bake in the oven for 45 to 50 minutes or until the center of the bread pudding has set.
Once baked, allow the dish to cool for 5 minutes, pour caramel sauce over the bread pudding, and top with the toasted pecans.
Tag @ellethefoodie in your pictures and share the recipe with your loved ones!