Pumpkin Pecan Bread Pudding is perfect for both dessert and breakfast. It’s served with a coconut maple cream and is jam-packed with fall flavors!
This one is my favorite pumpkin desserts/breakfasts. It’s so soft and gooey, especially when it’s warm. It’s so difficult to have only a bite!
This year I’m somehow obsessed with pumpkins, I’m posting two pumpkin recipes back to back and, guess what, we are not even halfway through pumpkin season! I can say that one reason for obsession is having the most delicious pumpkin puree that I made from scratch.
The day I made my homemade pumpkin puree, I knew I wanted to make something with pumpkin flavor as soon as possible because the smell and color of the puree was calling my name and capturing my heart. And I was already in the kitchen, trying to divide the homemade pumpkin puree between freezer bags to store them. Looking around, I saw a brioche bread I had gotten a couple of days ago and I knew neither Kyle nor I was about to eat that.
So bread pudding to the rescue!
I do my best not to waste food, I modify my recipes to make sure no leftovers will be wasted. So I cut the brioche into one-inch pieces and placed them in an oven safe dish. Then I mixed my homemade pumpkin puree, eggs, milk, condensed milk (I love condensed milk, so much) and pumpkin pie spice and then poured it over the brioche pieces. Now here is the best part: I let that deliciousness cool in the fridge for 2-3 hours while I finished up some more recipes and cleaned the kitchen.
Then I baked it and this pumpkin pecan bread pudding tasted phenomenal. It was so good, that I just needed to share it with my neighbor otherwise I would have eaten it all myself, no shame.
You know what made this pumpkin pecan bread pudding even better? The coconut maple cream. I chilled some coconut cream and mixed it with maple syrup. That gave the bread pudding some extra flavor that you won’t be able to say no to.
One more thing about this absolutely marvelous pumpkin pecan bread pudding: The leftovers are the best!!!
Pumpkin Pecan Bread Pudding is perfect for both dessert and breakfast. It's served with a coconut maple cream and is jam-packed with fall flavors! This recipe has a 3 hour chilling time.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 brioche, cut into one-inch pieces
- 1 3/4 cup pumpkin puree
- 2 eggs
- 3/4 cup milk
- 1/2 cup condensed milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup chopped pecans
- 3 tbsp coconut cream, cold
- 3 tbsp maple syrup
- Place brioche pieces in a deep oven safe dish (I used a deep pie dish)
- Mix the rest of the ingredients except pecans and pour it over the brioche pieces.
- Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight)
- Preheat the oven to 350F. Once the oven is heated, bake the bread pudding in the oven for 30 to 35 minutes.
- Top with coconut maple cream and serve warm.
- Mix coconut cream and maple syrup in a small bowl until incorporated.
These Amazing Super Moist Pumpkin Nutella Swirl Muffins By Wajeeha at I knead to Eat are my dream!
Pumpkin Beer Bread By Any at Accidental Happy Baker goes so well with all the soups and stews we will have this fall!
Baileys Pumpkin Spice Espresso Martini Cocktail By Michelle from Giraffes Can Bake is better than any happy hour drink!
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