Pumpkin Bread Pudding Caramel Apple Pecans
Dive into autumnal decadence with this Pumpkin Bread Pudding with Caramel Apple Pecans, a dessert that perfectly blends the cozy flavors of fall. Crafted with cubes of day-old brioche or challah, this rich bread pudding is infused with a spiced pumpkin custard, giving it a creamy, velvety texture. Sweet, caramelized apple slices and crunchy pecans are layered throughout for a delightful contrast of textures, while a luscious drizzle of caramel sauce ties everything together. It’s baked until golden brown, creating a crisp, toasty top that gives way to a tender, custardy interior. Perfect for holiday gatherings or a cozy evening in, this dessert is best served warm and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Finishing touches like a sprinkle of cinnamon make this dish a true seasonal showstopper!
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Recipe Information
Ingredients
- 6 cups Day-old bread (such as brioche or challah), cubed
- 1 cup Pumpkin puree
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 4 large Eggs
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 2 large Apples, peeled, cored, and sliced thin
- 0.5 cup Pecans, roughly chopped
- 0.5 cup Caramel sauce (store-bought or homemade)
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the cubed bread evenly in the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, light brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and combined.
Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish, pressing the bread gently to help it soak up the liquid. Let sit for 10 minutes.
Meanwhile, heat a skillet over medium heat and melt the butter. Add the sliced apples and cook until softened and lightly caramelized, about 5-7 minutes.
Scatter the caramelized apples and chopped pecans over the soaked bread in the baking dish.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let cool for 10 minutes before serving.
Warm the caramel sauce in a microwave or on the stovetop, then drizzle it generously over the bread pudding.
Optional: Sprinkle ground cinnamon over the top for added warmth and garnish.
Serve warm with whipped cream or vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 55.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
