• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Desserts Recipes

Caramel Pecan Pumpkin Bread Pudding

Published: Oct 23, 2009 Last Updated: May 22, 2023 by Marye 948 words. | About 5 minutes to read this article.

Jump to Recipe
9 hours hrs
Welcome fall with this spicy pumpkin bread pudding recipe! Bourbon and pecans add extra flavor to this unique twist on a southern favorite!
A square of bread pudding on a plate with caramel sauce.

This is a great way to have a fantastic dessert on a weeknight. You can toss it together the night before and shove it in the oven while you are fixing dinner.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

A square of bread pudding on a plate with caramel sauce.
Jump to:
  • ❤️ Why you'll love it
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Pumpkin Pecan Bread Pudding with Caramel Sauce
  • 💬 Comments

❤️ Why you'll love it

  • So cozy for chilly months
  • A nice change from pumpkin pie for Thanksgiving
  • You can use this as a delicious breakfast or brunch casserole

This easy dessert is creamy, rich, and full of the pumpkin flavor we love - especially during the fall months. It's so easy to make that you don't need to save it for special occasions, either.

🥫 Storage

Let the pumpkin bread pudding cool completely then cover with plastic wrap and keep in the refrigerator for up to 4 days.

You can freeze this for up to 3 months but I don't care for the texture after it's been frozen and thawed.

📖 Variations

  • If you don't want to use pecans then walnuts are fine.
  • You can use sweet potato puree or butternut squash in place of the pumpkin.
  • Add a teaspoon of pumpkin pie spice.
  • Use an uncut loaf of raisin bread from the bakery (or homemade) instead of the bread called for in the recipe.

💭 Things to know

Expert Tip: Soaking the pudding overnight allows the flavors to blend before baking.

  • Be sure to use pure pumpkin puree and not pumpkin pie filling!
  • If you use homemade pumpkin puree make sure to press as much liquid out as possible.
  • Slightly stale bread works best.
  • Be sure to press down the bread cubes into the custard mixture so that all the bread gets soaked in the custard.
  • It's done when a knife inserted in the center comes out clean.

👩‍🍳 FAQs

Can I use milk instead of half & half?

You can. I like all half & half cream because I prefer the rich texture it creates. You can use all whole milk or part milk and part half and half. Skim milk doesn't work as well in my opinion.

Can I use fresh pumpkin?

If you make your own pumpkin puree you can use it but be sure to press out as much liquid as possible.

📚 Related recipes

  • A collage of dessert images.
    56 Easy Potluck Desserts to Feed a Crowd (2023)
  • Close up of grilled pineapple showing grill marks.
    Brazilian Grilled Pineapple with Sugar and Cinnamon
  • Closeup of a fluffy, creamy pineapple dessert in a glass bowl.
    Best Pineapple Fluff Recipe
  • Red velvet hot fudge sauce being spooned over ice cream.
    Homemade Hot Fudge Sauce: Red Velvet

📞 The last word

This was an extremely moist, flavorful bread pudding, which by the way isn't usually one of my favorites.

I am thinking a steaming plate of this ...a good cognac and a fire in the fireplace would be a great end to a chilly evening..and make you feel a bit like Badger in Wind in the Willows.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A square of bread pudding on a plate with caramel sauce.
No ratings yet

Pumpkin Pecan Bread Pudding with Caramel Sauce

Print Save Go to Collections
Prevent your screen from going dark
Welcome fall with this spicy pumpkin bread pudding recipe! Bourbon and pecans add extra flavor to this unique twist on a southern favorite!
Course Desserts
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Chilling time: 8 hours hours
Total Time: 9 hours hours
Servings:12
Calories:553
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 13x9-inch pan

Ingredients

  • 4 large eggs
  • 30 ounces pumpkin puree, 2 15-ounce cans or 4 cups homemade
  • 2 ½ cups half and half
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ cup bourbon
  • 12 ounces of bread cubes from challah or French Bread, brioche or French bread - about 10 cups fresh cubes

Bread Crumbs

  • 1 ½ cups breadcrumbs, I used Panko
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon

Caramel Pecan Sauce

  • 1 cup pecans, chopped
  • 1 cup light brown sugar, firmly packed
  • ½ cup butter
  • 4 tbs bourbon, optional
  • 1 tablespoon white corn syrup, I use Karo
  • 2 teaspoons vanilla extract

I earn a commission from Instacart from qualifying purchases.

Instructions

Pudding:

  • Whisk together all ingredients except the bread in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat
  • Pour in a greased 13x9 inch pan. Cover with plastic wrap, and chill overnight or up to 24 hours.
  • Preheat oven to 350°. Remove the pudding from the fridge and let stand for 20 minutes.
  • Remove plastic wrap. Sprinkle on bread crumb mixture, and cover with aluminum foil.

Breadcrumbs

  • Mix bread crumbs, cinnamon, and ¼ cup brown sugar.
  • Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.

Sauce:

  • During last 15 minutes of baking, prepare Caramel-Pecan Sauce:
  • Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Remove pecans and add butter.
  • Melt and heat until golden brown.
  • Add brown sugar, bourbon, and syrup.
  • Cook brown sugar, butter, bourbon, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved.
  • Remove from heat; stir in vanilla and pecans.
  • Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce.
  • Bake 5 minutes longer or until sauce is thoroughly heated and begins to bubble.

Notes

Storage:
Let the pumpkin bread pudding cool completely then cover with plastic wrap and keep in the refrigerator for up to 4 days.
You can freeze this for up to 3 months but I don't care for the texture after it's been frozen and thawed.
Tips:
  • Be sure to use pure pumpkin puree and not pumpkin pie filling!
  • Soaking overnight allows all the flavors to blend before baking.
  • If you use homemade pumpkin puree make sure to press as much liquid out as possible.
  • Slightly stale bread works best.
  • Be sure to press down the bread cubes into the custard mixture so that all the bread gets soaked in the custard.
  • It's done when a knife inserted in the center comes out clean.
 

Nutrition Facts

Calories: 553kcal | Carbohydrates: 74g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 456mg | Potassium: 382mg | Fiber: 5g | Sugar: 48g | Vitamin A: 11530IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 3mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    More Southern Dessert Recipes

    • Three glasses filled with chocolate pudding on a white table.
      Easy Microwave Chocolate Pudding
    • Closeup of the garnish on the trifle.
      Easy Chocolate Brownie Trifle (Punch Bowl Cake)
    • A collage of red velvet dessert images for the featured image.
      50 Red Velvet Recipes for Every Occasion
    • Overhead view of the finished watermelon basket filled with an assortment of fruit.
      How to Make a Watermelon Basket
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

    More about me →

    Father's Day

    • Closeup of a finished hamburger in a bun.
      Retro Lipton Onion Soup Burger (Vintage Recipe)
    • Overhead view of a skillet of baked beans with a spoon in it.
      Dr Pepper Baked Beans
    • A collage of side dishes that go with hamburgers.
      What to Serve with Hamburgers
    • Close up of chicken breast that's been grilled.
      Awesome Grilled BBQ Chicken Breast Wrapped in Bacon
    • Closeup of a bright red cocktail in a clear glass.
      Alabama Slammer Cocktail
    • Closeup of blackberry cobbler with a spoon in it.
      Old Fashioned Southern Blackberry Cobbler Recipe

    👑 Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      How to Make Crispy Fried Potatoes
    • Blue cocktail with a red and white straw.
      Sex in the Driveway: Bright Blue Cocktail

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact

    My new blog for bread bakers:

    Love baking bread? Click here to check out my new blog!

    Logo for breadcrumbs in the butter blog.
    Check out my new blog!

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC