Skip to Content

Pumpkin Pecan Bread Pudding 

Share or Save for Later

Great Recipe!

I made this last year for Thanksgiving & it was requested again for this year, by my pickest dessert eater!!!

This Pecan bread pudding was so easy I used some rolls that were taken up space in.

I decided to make this for a dessert with Christmas dinner. It smelled so good I just had to try some it was delicious!!!!

Servings: 12

Time:

Preparation     15 minutes

Cooking           240 minutes

Total                255 minutes

What do you need to make Pumpkin Pecan Bread Pudding 

8 cups bread (I used brioche) dry & cubed 

4 eggs 

15 oz can pumpkin puree 

1 cup vanilla yogurt 

1 cup milk 

1 cup + 2 tablespoons sugar, divided 

1 tablespoon pumpkin pie spice 

½ cup raisins 

½ cup pecans, chopped 

1 teaspoon cinnamon

Sauce:

1 cup unsalted butter 

1 cup heavy cream 

1 cup brown sugar 

How to make Pumpkin Pecan Bread Pudding

FIRST STEP:

Preheat oven to 350 and prepare a 13×9 baking dish with nonstick spray 

In a large bowl whisk yogurt, milk, eggs, pumpkin, pumpkin pie spice, and 1 cup of sugar until well combined

a)

b)

SECOND STEP:

Stir in raisins then fold in bread cubes

a)

b)

c)

d)

Pour mixture into baking dish

THIRD STEP:

In a small bowl mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top of the pumpkin mixture

a)

b)

FOURTH STEP:

Cover with foil sprayed with nonstick spray

Bake 25 minutes, remove foil, sprinkle on pecans, bake uncovered for an additional 25-30 minutes until middle is set 

For the caramel sauce whisk butter, heavy cream, and brown sugar in a saucepan over medium low heat until it comes to a boil

a)

b)

c)

FIFTH STEP:

Reduce to low and simmer until sauce thickens

a)

b)

Drizzle sauce over pudding, serve

YES!

Enjoy!

YUM!

Pumpkin Pecan Bread Pudding 

Pumpkin Pecan Bread Pudding 

Yield: 12
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Ingredients

  • 8 cups bread (I used brioche) dry & cubed 
  • 4 eggs 
  • 15 oz can pumpkin puree 
  • 1 cup vanilla yogurt 
  • 1 cup milk 
  • 1 cup + 2 tablespoons sugar, divided 
  • 1 tablespoon pumpkin pie spice 
  • ½ cup raisins 
  • ½ cup pecans, chopped 
  • 1 teaspoon cinnamon
  • Sauce:
  • 1 cup unsalted butter 
  • 1 cup heavy cream 
  • 1 cup brown sugar

Instructions

FIRST STEP:

Preheat oven to 350 and prepare a 13x9 baking dish with nonstick spray 

In a large bowl whisk yogurt, milk, eggs, pumpkin, pumpkin pie spice, and 1 cup of sugar until well combined

SECOND STEP:

Stir in raisins then fold in bread cubes 

Pour mixture into baking dish

THIRD STEP:

In a small bowl mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top of the pumpkin mixture 

Cover with foil sprayed with nonstick spray

FOURTH STEP:

Bake 25 minutes, remove foil, sprinkle on pecans, bake uncovered for an additional 25-30 minutes until middle is set 

For the caramel sauce whisk butter, heavy cream, and brown sugar in a saucepan over medium low heat until it comes to a boil

FIFTH STEP:

Reduce to low and simmer until sauce thickens 

Drizzle sauce over pudding, serve

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 270Total Fat 16gCholesterol 82mgCarbohydrates 28gProtein 6g

More Low Carb Recipes You May also Like:

Creamy Meatball Sub Casserole

Family really enjoyed this. We made it twice. Once exactly to the recipe and another time with some changes. I found the original to be a bit too soggy for us. 

Baked Cream Cheese Spaghetti

This was so yummy the first time I made it just like the recipe stated. This time I’m using leftover roast beef instead of the ground beef.

I’m sure it will be just as delicious!

Philly Cheesesteak Egg Rolls

It is a favorite with our family as well. It had been a while since I have made these… guess I need to make a batch soon.

Best Ever Chinese Chicken

Out of this world delicious, made it so many times now, it’s our go to recipe!!!!

Macaroni & Cheese Ham Casserole

I honestly had low expectations for this dish- only picked it because I had all on hand. But it was pretty good.

My husband and father in law loved it so much they went back for second helpings and were excited to have it for lunch the next day.

This recipe is a little bit of work but you get great authentic restaurant-quality taquitos. So much better than the ones you can buy frozen. I’ve made this twice now and do not stray at all from the recipe. It’s perfect as written.

Previous
Cheesy Garlic Breadsticks
Next
Hamburger Casserole

Skip to Recipe