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
For the Bread Pudding:
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8 oz (225 g) pumpkin purée
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3 large eggs (150 g)
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1 cup (200 g) packed brown sugar
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1 tsp (3 g) ground cinnamon
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½ tsp (1.5 g) ground nutmeg
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½ tsp (1.5 g) ground ginger
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⅛ tsp (0.5 g) ground cloves
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1 tsp (5 ml) vanilla extract
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2 ½ cups (600 ml) milk
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½ cup (120 ml) heavy cream
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16 oz (450 g) challah bread, cubed
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1 cup (120 g) chopped pecans (reserve some for topping)
For the Cinnamon Vanilla Glaze:
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2 tbsp (28 g) butter, melted
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1 cup (120 g) powdered sugar, sifted
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2 tbsp (30 ml) milk
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½ tsp (1.5 g) ground cinnamon
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1 tsp (5 ml) vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, whisk together brown sugar, cinnamon, nutmeg, ginger, and cloves.
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Add eggs, milk, and heavy cream; whisk until smooth.
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Stir in pumpkin purée and vanilla extract.
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Fold in chopped pecans (reserving some for topping).
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Gently mix in cubed challah bread until evenly coated.
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Transfer mixture to prepared baking dish. Top with reserved pecans.
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Bake 65–75 minutes, until center is set and top is golden.
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For the glaze: whisk powdered sugar, cinnamon, melted butter, milk, and vanilla until smooth.
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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