Pumpkin Bread Pudding with Maple Pecans Recipe
This Pumpkin Bread Pudding with Maple Pecans is a cozy, indulgent dessert perfect for the fall season. Made with cubed brioche soaked in a spiced pumpkin custard and topped with maple-glazed pecans, it offers a delightful combination of warm autumn flavors and a comforting texture. The browned butter adds a rich, nutty depth, making this bread pudding a decadent treat either served warm or cold, ideally accompanied by salted caramel sauce, whipped cream, or ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Bread
- 3 oz (6 tablespoons) salted butter
- 1 lb loaf of stale white bread (preferably brioche, or regular/french bread), cubed
Pumpkin Custard
- 15 oz can pumpkin puree
- 8 oz (1 cup) whole milk
- 6 oz (3/4 cup) heavy cream
- 150 grams (3/4 cup) light brown sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 4 large eggs
Topping
- 2 oz (1/4 cup) pure maple syrup
- 120 grams (1 cup) pecans, roughly chopped
Serving
- Salted caramel sauce (for serving)
Instructions
- Browning the Butter: In a large pot over medium-low heat, melt the salted butter and cook it, stirring frequently, until it turns golden brown and emits a nutty aroma. Watch carefully to avoid burning. The browned bits are flavorful and should be saved.
- Preparing the Bread: Arrange the cubed bread evenly in a 9″x13″ baking pan. Pour the browned butter evenly over the bread, making sure to scrape out all the browned bits. Toss gently to coat all the bread pieces well.
- Mixing the Custard: In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, light brown sugar, vanilla extract, pumpkin pie spice, and eggs until fully combined with no visible egg streaks.
- Soaking the Bread: Pour the pumpkin custard evenly over the bread cubes. Use clean hands to gently press the bread into the custard ensuring it is fully soaked. Cover the dish with a wet paper towel and let it marinate for 20 minutes to absorb the custard.
- Preheating Oven and Preparing Topping: Preheat the oven to 350°F (180°C). In a small bowl, mix together the maple syrup and roughly chopped pecans.
- Baking the Pudding: Spread the maple pecans evenly over the soaked bread pudding. Place the pan in the preheated oven and bake uncovered for 20 minutes. Then cover the pudding loosely with parchment paper to prevent the pecans from burning and continue baking for an additional 15–20 minutes. The pudding is done when the top is golden brown, the internal temperature reaches at least 170°F (77°C), and the inside is set but still slightly wobbly.
- Cooling and Serving: Allow the pudding to cool for 10 minutes before serving. Serve warm or cold, topped with salted caramel sauce, whipped cream, or ice cream as desired. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Use stale bread for better custard absorption. Brioche adds extra richness but any white bread works.
- Watch the butter carefully while browning to avoid burning it and losing flavor.
- Covering with parchment paper partway through baking prevents pecans from burning.
- Check internal temperature to ensure it reaches 170°F (77°C) for safe and proper setting.
- This dessert can be served warm or cold depending on preference.
- Leftovers keep well when refrigerated and taste great even the next few days.
