Pumpkin Bread Pudding (9 Pieces) Recipe
Homemade pumpkin infused bread pudding, served with a side of dulce de leche sauce and candied pecans for topping.
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Ingredients
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Bread Pudding
Dulce de Leche Sauce
Candied Pecans
Method
Bread Pudding Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Wet Ingredients
In a large bowl, whisk together pumpkin puree, milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
Combine with Bread
Add the cubed stale bread to the mixture and gently fold until all the bread is coated with the custard mixture. Let it sit for 10 minutes to allow the bread to soak.
- 4
Bake
Pour the mixture into a greased baking dish and spread evenly. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.
- 5
Cool
Remove from the oven and let it cool for about 10 minutes before serving.
Dulce de Leche Sauce Preparation
- 6
Prepare Sauce
In a small saucepan, combine the sweetened condensed milk and vanilla extract. Cook over low heat, stirring constantly until it thickens slightly, about 10 minutes. Do not let it boil.
Candied Pecans Preparation
- 7
Cook Pecans
In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, and ground cinnamon. Stir constantly until the sugar has dissolved and the pecans are coated, about 5-7 minutes.
- 8
Cool and Serve
Spread the candied pecans on parchment paper to cool. Once cool, chop roughly and use as a topping for the bread pudding.
