pumpkin bread pudding with candied pecans
I’m gonna tell you right now, the holidays are my freakin’ JAM. As soon as October rolls around, I’m in pumpkin, peppermint, and gingerbread mode. I get excited about pumpkin spice lattes (homemade, obvi), and I don’t care who knows it. I’m going to suck all the pumpkin out of life come hell or high water, just watch me!
So, being the holiday flavor fanatic that I am, I had to create this pumpkin bread pudding. Especially since I had all the leftover (homemade!) brioche from this brioche with ham, gruyere and egg recipe. You’re a boss if you make your own brioche, but really any egg-y, delicious bread can be substituted. Challah? Hell yes. Country bread? You bet. Croissants? Get on witcha bad self. Leftover cinnamon rolls? Why not? Who am I to tell you how to live? My point is, just pick some good bread and smother that sucker with pumpkin custard and cream cheese, candied pecans and powdered sugar and you’ll have a meal that you can technically eat for breakfast. Just sayin’. If your bread is a little stale, even better, it’ll absorb more custard sauce.
These pecans are my favorite and I recommend doubling or tripling the batch because they will keep in an airtight container and they are my fav to just snack on. They also make great gifts if you’re going that route! Let me know in the comments section if you have any questions or if you make the recipe!
Pumpkin Bread Pudding with Candied Pecans
- 8-10 slices brioche or other bread, cut into cubes or cut in half diagonally
- 8 oz cream cheese, sliced
- 1 1/2 cup heavy cream
- 2/3 cup whole milk
- 3/4 cup sugar, plus more for sprinkling
- 1 cup pumpkin puree
- 5 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 2 teaspoons vanilla extract
- pinch of salt
- 1 egg white
- 1 1/2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 6 oz pecan halves
- Grease a baking dish lightly with butter or oil (I used a medium sized oval baking dish). Fill with cubes of bread, if using. I used slices on the diagonal and overlapped them across the dish, tearing them into pieces to fill crevices where necessary. Arrange cream cheese between slices of bread, or intermixed between bread cubes.
- Mix together remaining ingredients until very smooth (you can also blend all ingredients in a blender to make it easier). Pour custard over bread and cream cheese, working to saturate all pieces of bread. You may have to pour some on, wait for it to absorb, and continue to pour after that. Once all the custard has been added, let the bread soak for at least 30 minutes before baking.
- Preheat an oven to 350 degrees F. To make the candied pecans, whisk together egg white, sugar and pumpkin spice until very frothy. Toss pecans with mixture and pour pecans onto a parchment or silpat lined baking sheet. Bake for 15-20 minutes, stirring every 5 minutes, until pecans look dry. Allow to cool completely on the sheet before storing.
- Sprinkle bread pudding with sugar and bake for 40-50 minutes until set. Cool and top with candied pecans and powdered sugar if desired. (also ice cream would be amazing on top)