Pumpkin Pecan Bread Pudding Recipe: Cozy Fall Dessert | Easy

There’s something wonderfully comforting about a warm, custardy bread pudding that makes the whole kitchen smell like a hug. This Pumpkin Pecan Bread Pudding leans into everything we love about fall—silky pumpkin, cozy spices, and a crisp layer of buttery pecans—while staying irresistibly tender inside. It’s a make-ahead friendly dessert that doubles as a brunch showstopper, and it’s the kind of recipe that feels special without demanding complicated techniques.

Expect a pudding with a golden, lightly crunchy top and a custard beneath that tastes like pumpkin pie mingled with caramel and vanilla. The pecans add a toasty crunch, and a simple maple-bourbon sauce (totally optional!) takes it over the top. Whether you’re baking for a holiday table or a quiet weekend, this is the kind of dessert that makes people gather, linger, and ask for seconds.

What Makes This Pumpkin Pecan Bread Pudding Stand Out

This bread pudding balances texture and flavor in the best way. The bread soaks up a rich pumpkin custard, so every bite is velvety rather than soggy. A layer of toasted pecans adds crunch, while brown sugar and maple bring a gentle caramel note. It’s easy to assemble, forgiving, and flexible with the bread you have on hand. Best of all, it’s just as welcome at breakfast as it is after dinner.

What You’ll Need: Ingredients and Why They Matter

• Day-old brioche or challah (8 cups, cubed) – Slightly dry bread absorbs the custard without falling apart; brioche or challah adds buttery richness.
• Unsalted butter (3 tablespoons, melted) – Helps crisp the top and adds a silky finish to the custard.
• Pumpkin puree (1 can, 15 ounces) – The star ingredient; provides moisture, flavor, and that classic autumn color.
• Large eggs (4) – Bind the custard and set it into a soft, sliceable pudding.
• Whole milk (1½ cups) – Keeps the custard light and creamy without being heavy.
• Heavy cream (1 cup) – Adds luxurious body and a luscious mouthfeel.
• Brown sugar (¾ cup, packed) – Caramel sweetness that enhances pumpkin and spices.
• Granulated sugar (¼ cup) – Lifts sweetness and balances the earthy pumpkin.
• Pure maple syrup (2 tablespoons) – Adds depth and a nuanced, woodsy sweetness.
• Vanilla extract (2 teaspoons) – Warms and rounds out the custard’s flavor.
• Pumpkin pie spice (2½ teaspoons) – Classic blend for pumpkin desserts; or use cinnamon, nutmeg, ginger, and cloves.
• Kosher salt (¾ teaspoon) – Sharpens overall flavor and keeps sweetness in check.
• Toasted pecans (1 cup, chopped) – Provide crunchy contrast and a toasty nuttiness.
• Optional: raisins or dried cranberries (½ cup) – Add pops of sweetness and chew.
• Optional: bourbon (1–2 tablespoons) – Subtle warmth and complexity without making it boozy.

Optional Maple-Bourbon Sauce (for serving):

• Unsalted butter (4 tablespoons) – Base for a glossy, rich sauce.
• Brown sugar (½ cup) – Melts into a quick caramel.
• Heavy cream (½ cup) – Softens and enriches the sauce.
• Pure maple syrup (2 tablespoons) – Echoes the pudding’s flavor and adds sheen.
• Vanilla extract (1 teaspoon) – Rounds the sweetness.
• Pinch of salt – Brightens and balances.
• Optional bourbon (1 tablespoon) – Adds a gentle, grown-up note.

How to Make It: A Friendly, Step-by-Step Walkthrough

1. Preheat and prepare your pan. Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. This size gives you the perfect ratio of custard to bread.
2. Dry out the bread if needed. If your bread isn’t quite stale, spread the cubes on a baking sheet and bake for 8–10 minutes until lightly dry to the touch. Dry bread absorbs custard better, preventing a soggy pudding.
3. Toast the pecans. Scatter the chopped pecans on a separate tray and toast for 5–7 minutes until fragrant. Keep an eye on them; nuts can go from perfect to burnt quickly.
4. Mix the wet ingredients. In a large bowl, whisk together pumpkin puree, eggs, milk, cream, brown sugar, granulated sugar, maple syrup, vanilla, pumpkin pie spice, and salt until smooth. If using bourbon, whisk it in now.
5. Coat the bread. Add the bread cubes to the bowl of custard and gently fold with a spatula until every piece looks glossy and moistened. If using raisins or dried cranberries, stir them in now.
6. Rest briefly. Let the mixture sit for 10–15 minutes so the bread can drink in the custard. This short rest yields a tender, custardy center.
7. Assemble the pudding. Transfer half the soaked bread to the prepared pan. Sprinkle with half the pecans. Add the remaining bread in an even layer, then drizzle the melted butter over the top. Finish with the remaining pecans for a crunchy crown.
8. Bake to perfection. Bake for 45–55 minutes, rotating halfway. You’re looking for a golden top and a center that’s mostly set but still slightly jiggly. A knife inserted in the center should come out with thick, custardy streaks—not liquid.
9. Let it rest. Remove from the oven and cool for at least 15 minutes. This rest allows the custard to finish setting for clean slices and a silky texture.
10. Make the optional sauce. In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook 1–2 minutes until glossy. Slowly whisk in cream and maple syrup, simmer gently for 2–3 minutes until slightly thickened, then stir in vanilla, salt, and bourbon if using. Serve warm.
11. Serve and enjoy. Spoon warm bread pudding into bowls and drizzle with sauce. A dollop of whipped cream or a scoop of vanilla ice cream is always welcome.

Your Game Plan: Time and Prep at a Glance

Make-ahead option: Assemble the pudding (through step 7), cover tightly, and refrigerate up to 12 hours. Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed. It’s ready to enjoy once it’s golden on top and just set in the center.

Pro Tips to Nail It Every Time

• Go stale on purpose. If your bread is fresh, dry it in the oven. Dry bread equals better custard absorption and less chance of sogginess.
• Use rich bread. Brioche or challah deliver extra flavor and a plush texture. French bread works, too; just aim for a sturdy, slightly dense loaf.
• Don’t skip the rest. Giving the bread 10–15 minutes in the custard ensures every cube is saturated and the texture bakes up evenly.
• Check for the “wobble.” Pull the pudding when the center quivers slightly. Overbaking can make it dry; underbaking will leave it soupy.
• Toast the pecans. A quick toast amplifies flavor and keeps them crunchy atop the pudding.
• Customize the spice. Love cinnamon? Add an extra pinch. Prefer less spice? Ease up on the pumpkin pie spice; the pumpkin will still shine.
• Try a flavor twist. Swap bourbon for dark rum, or add orange zest for a citrusy sparkle. Dried tart cherries or chopped dates are lovely, too.
• Storage made simple. Refrigerate leftovers, covered, for up to 4 days. Reheat in a 300°F oven, covered, for 10–15 minutes or microwave individual portions until warm.
• Freezer-friendly. Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and rewarm gently to restore that custardy texture.

A Quick Nutrition Overview

These numbers are estimates and will vary based on the bread you choose, exact ingredient brands, and whether you serve with sauce or ice cream. The following is for 1 serving of pudding (about 1/12 of the recipe), without additional sauce.

• Calories: ~420
• Protein: ~8 g
• Carbohydrates: ~45 g
• Total Fat: ~22 g
• Saturated Fat: ~10 g
• Fiber: ~3 g
• Sugars: ~24 g
• Sodium: ~290 mg

Add the maple-bourbon sauce and you’ll increase the calories and sugars per serving; consider drizzling lightly if you want to keep things balanced.

Questions People Often Ask

Can I use fresh pumpkin puree instead of canned?

Yes. Make sure your homemade puree is thick and well-drained; too much water can make the custard loose. If it seems wet, strain it through cheesecloth or simmer briefly to evaporate excess moisture.

What if I don’t have brioche or challah?

Use a sturdy bread like French, Italian, or a country loaf. Avoid very soft sandwich bread—it tends to dissolve. If using a leaner bread, the heavy cream helps maintain a luxurious texture.

Can I make it dairy-free or gluten-free?

For dairy-free, use full-fat coconut milk and your favorite unsweetened non-dairy milk, plus a plant-based butter. For gluten-free, use a gluten-free brioche or country-style loaf. Keep an eye on bake time; alternative breads can absorb differently.

One Last Note Before You Serve

There’s a quiet joy in desserts like this—humble ingredients mingling into something that feels both deeply nostalgic and celebration-worthy. As you pull the Pumpkin Pecan Bread Pudding from the oven, the aroma alone will call everyone to the table. Serve it warm, pass the sauce, and watch it become the moment people remember. Cooking isn’t just about the recipe; it’s about the comfort it carries. May this one bring as much warmth to your home as it does to your plate.