If fall had a crown jewel, it would be this Pumpkin Pecan Bread Pudding. Imagine tender cubes of challah bread soaked in pumpkin-spiced custard, baked until golden, and drizzled with a silky cinnamon vanilla glaze. It’s the kind of Thanksgiving dessert that has guests sneaking into the kitchen for “just one more bite.”

Here’s the thing—I know holiday prep can be overwhelming. Between the turkey, side dishes, and keeping Aunt Linda out of the mashed potatoes before dinner, dessert can sometimes feel like an afterthought. That’s exactly why I love this recipe. It’s simple, comforting, and feeds a crowd without a fuss. Plus, it uses ingredients you probably already have if you’re dabbling in pumpkin recipes this season.

So whether you’re looking for a standout addition to your holiday bread pudding lineup or simply craving something warm and cozy to go with your coffee on a chilly Sunday, this dish is here to wrap you in a sweet autumn hug.

Why You’ll Love This Pumpkin Pecan Bread Pudding

Flavor-packed: Pumpkin puree + warm spices = fall in every bite.
Crunch factor: Pecans add a toasty, nutty crunch.
Make-ahead friendly: Assemble earlier in the day and bake when ready.
Showstopper glaze: That drizzle of cinnamon vanilla glaze takes it over the top.

Ingredients You’ll Need

For the bread pudding:

8 oz (225 g) pumpkin puree
3 large eggs (150 g)
1 cup brown sugar, packed (200 g)
1 tsp ground cinnamon (3 g)
½ tsp ground nutmeg (1.5 g)
½ tsp ground ginger (1.5 g)
⅛ tsp ground cloves (0.5 g)
1 tsp vanilla extract (5 ml)
2 ½ cups milk (600 ml)
½ cup heavy cream (120 ml)
16 oz challah bread, cubed (450 g)
1 cup chopped pecans (120 g)

For the cinnamon vanilla glaze:

2 tbsp butter, melted (28 g)
1 cup powdered sugar, sifted (120 g)
2 tbsp milk (30 ml)
½ tsp ground cinnamon (1.5 g)
1 tsp vanilla extract (5 ml)

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, whisk brown sugar, cinnamon, nutmeg, ginger, and cloves.
Add eggs, milk, and heavy cream; whisk until smooth.
Stir in pumpkin puree and vanilla.
Fold in pecans (reserve a few for topping).
Add cubed challah, gently mixing to soak each piece.
Pour into baking dish and spread evenly.
Bake 65–75 minutes, until center is set and top is golden.
For the glaze: whisk powdered sugar, cinnamon, butter, milk, and vanilla until smooth.
Drizzle over warm bread pudding before serving.

Tips for the Perfect Holiday Bread Pudding

Day-old bread works best. Slightly stale challah soaks up the custard without turning mushy.
Test doneness with a knife. It should come out mostly clean from the center.
Make ahead: Assemble up to 12 hours in advance and refrigerate. Just bake when ready.
Customize it: Add dried cranberries or swap pecans for walnuts if that’s what you have on hand.

A Little Kitchen Story

This recipe was born out of a “use what you have” moment. One Thanksgiving, I had leftover challah, a can of pumpkin, and a bag of pecans begging to be used. I threw them together with some custard magic, and suddenly, I had a dessert that nearly outshined the pie.

Now, it’s a non-negotiable at my family gatherings. Even my picky nephew, who swears he doesn’t like pumpkin, asks for seconds. Honestly, it’s the kind of dessert that feels like a warm hug—comforting, nostalgic, and just sweet enough to bring everyone together at the table.

What to Serve with Pumpkin Pecan Bread Pudding

This bread pudding holds its own, but if you want to dress it up, try:

A scoop of vanilla ice cream melting over the warm pudding.
Freshly whipped cream with a sprinkle of cinnamon.
A mug of hot cider or strong coffee for balance.

If you’re serving it for Thanksgiving, it’s the perfect complement to pumpkin pie. Because really, who says you can’t have two pumpkin desserts in one meal?

How to Store Pumpkin Pecan Bread Pudding

Refrigerate: Store covered in the fridge for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds.
Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.
Glaze tip: If freezing, wait to add the glaze until after reheating for the best texture.

FAQs About Pumpkin Pecan Bread Pudding

Can I make this with another type of bread?

Yes! Brioche or French bread also work beautifully—just avoid anything too soft.

Do I have to use heavy cream?

No, but it makes the custard extra rich. You can substitute with more milk if needed.

Can I make it less sweet?

Sure! Cut the brown sugar to ¾ cup if you prefer a less sugary dessert.

What if I don’t have pecans?

Swap with walnuts, almonds, or even chocolate chips for a fun twist.

A Sweet Ending to Any Holiday Table

There’s something about Pumpkin Pecan Bread Pudding that feels like home. It’s rustic yet elegant, cozy yet festive, and the kind of dish that has people asking for the recipe before they’ve finished their plate. Whether it’s part of your Thanksgiving dessert lineup or just a Saturday night treat, it’s bound to become a fall tradition in your home too.

So go ahead—pour that glaze, grab a fork, and let this bread pudding remind you why autumn is the tastiest season of all.

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Pumpkin Pecan Bread Pudding

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Author: Amanda Thompson
Total Time: 1 hour 25 minutes – 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Pumpkin Pecan Bread Pudding is the coziest fall dessert—tender challah cubes soaked in a spiced pumpkin custard, baked until golden, and drizzled with a cinnamon vanilla glaze. With warm spices, crunchy pecans, and a silky glaze, this easy make-ahead recipe is perfect for Thanksgiving, holiday gatherings, or a simple weekend treat.

Ingredients

Scale

For the Bread Pudding:

8 oz (225 g) pumpkin purée
3 large eggs (150 g)
1 cup (200 g) packed brown sugar
1 tsp (3 g) ground cinnamon
½ tsp (1.5 g) ground nutmeg
½ tsp (1.5 g) ground ginger
⅛ tsp (0.5 g) ground cloves
1 tsp (5 ml) vanilla extract
2 ½ cups (600 ml) milk
½ cup (120 ml) heavy cream
16 oz (450 g) challah bread, cubed
1 cup (120 g) chopped pecans (reserve some for topping)

For the Cinnamon Vanilla Glaze:

2 tbsp (28 g) butter, melted
1 cup (120 g) powdered sugar, sifted
2 tbsp (30 ml) milk
½ tsp (1.5 g) ground cinnamon
1 tsp (5 ml) vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together brown sugar, cinnamon, nutmeg, ginger, and cloves.
Add eggs, milk, and heavy cream; whisk until smooth.
Stir in pumpkin purée and vanilla extract.
Fold in chopped pecans (reserving some for topping).
Gently mix in cubed challah bread until evenly coated.
Transfer mixture to prepared baking dish. Top with reserved pecans.
Bake 65–75 minutes, until center is set and top is golden.
For the glaze: whisk powdered sugar, cinnamon, melted butter, milk, and vanilla until smooth.
Drizzle glaze over warm bread pudding before serving.

Notes

Day-old challah works best to avoid soggy pudding.

Test doneness with a knife—it should come out mostly clean.

Assemble up to 12 hours in advance and refrigerate until baking.

Add-ins: dried cranberries, walnuts, or chocolate chips.

Freeze unglazed portions for up to 2 months; glaze after reheating.

Prep Time: 20 minutes
Cook Time: 65–75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Pumpkin Pecan Bread Pudding with Cinnamon Glaze: The Coziest Fall Dessert