Pumpkin Caramel Pecan Bread Pudding Recipe

pumpkin caramel pecan bread puddingI am a sucker for anything sweet. Make it warm and delicious and I like it even more! I love like to bake. Here is my problem, I like to EAT baked goods but I detest having to be precise. I am from the kitchen of “a little of this and a little of that.” Enter the solution: bread pudding. I will include measurements but rest assured if you eat at my house, nothing is measured.

Last week I hosted a book club with a few of my girlfriends. If you haven’t considered this because life is too busy, reconsider. You can pick a SUPER easy quick read and even not finish it, some in our group didn’t. It was still fun to eat yummy food, drink wine and talk about things without our kids interrupting.

When hosting I look for things I can make ahead so I can spend time with my friends. I prepared this the day before and popped it in the oven when everyone arrived. This allows for the bread to soak up all the flavor overnight so it actually tastes better AND I don’t have to rush around before guests arrive – double win!


  • Loaf of Bread (I have tried left over hot dog buns, challah bread and even donuts. My favorite is potato bread. The point is you really can’t mess this up.)
  • 4 eggs
  • 1 Pint Heavy Whipping Cream
  • 1.5 cups milk – whatever I have on hand is what I use, so 1% in our house.
  • 1 can pumpkin
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1TBL spoon cinnamon
  • 1TBL spoon pumpkin pie spice
  • 1tbl spoon vanilla
  • ¼ cup Pecans (optional but delicious)
  • Caramel sauce for topping


1. Rip the bread up into pieces the size of golf balls and toast it at 250 degrees for about 10 min. You can use stale bread but I like this method. Put toasted pieces in a 9×13 baking dish.

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2. Chop pecans and sprinkle over the bread. You can also use chocolate chips, caramel pieces, any nut. Remember, the point of this is to be delicious and easy. Add whatever you think sounds good!

3. In large mixing bowl mix eggs, cream, milk, pumpkin, sugar, spices and vanilla. Pour evenly over bread pieces.

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4. Cover and put in the fridge overnight or for a few hours.

5. Bake at 400 degrees for 50 min. You want the top pieces to be a little brown but it will have a little give in the center. It’s not like a cake that you want to have clean toothpick to check if it’s ready.

I scoop it into a bowl and add ice cream, top with caramel and a few pecans. The ice cream will get melty with the warm bread pudding and make the perfect sauce. Between the caramel, pecans and pumpkin I think this is the perfect fall dessert. It tastes even better with a glass of wine and friends to share it with.

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