Pumpkin Pecan Bread Pudding is the coziest and most delicious dessert that I can think of. What makes this bread pudding recipe stand out is how easy it is to make and the fact that you can repurpose old baked goods to make it. This particular version uses 1/4 cup of pumpkin in place of one of the eggs to give it that extra fall taste. I also used my Cinnamon Pecan Sweet rolls in this batch to give it the crunch of pecans and the nutty taste along with some extra cinnamon. It’s divine and should be put on your list of fall bakes!
TIPS AND TRICKS FOR PUMPKIN PECAN BREAD PUDDING
- For the “bread” part of the pudding you can use a variety of baked goods such as cinnamon rolls, doughnuts, or croissants. You can also use day old bread as well.
- I usually wrap old pastries in plastic wrap in the freezer until I make bread pudding. This way nothing goes to waste.
- Use cinnamon based pastries for this bread pudding recipe to make all the flavors compliment each other.
- This can be served with, fresh whipped cream, vanilla ice cream or a caramel drizzle.
- This recipe can be made with 4 eggs instead of 3 and hold the pumpkin to make a bread pudding that can be made all year. I love putting a chocolate pastry in bread puddings to make a decadent chocolate dessert!
OTHER RECIPES YOU”LL LOVE:
Pumpkin Pecan Bread Pudding
- 2 large Day old pastries Cinnamon Pecan rolls were used in this recipe
- 2 Tbsp melted butter
- 3 eggs
- 1/4 Cup Pumpkin purée
- 2 Cups Milk
- 3/4 Cup Granulated Sugar
- 1/2 tsp Almond Extract
- 1/2 tsp cinnamon
- Lay pastries in an 8×8 casserole dish.
- Pour melted butter over it.
- Beat eggs, pumpkin, milk, sugar, almond extract and cinnamon together.
- Pour over pastries.
- Push down pastries with spatula to make sure it's submerged.
- Bake at 350 for 45 minutes.
- Serve hot.