Pumpkin Pecan Bread Pudding
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 servings
Calories: 300kcal
Pumpkin Pecan Bread Pudding
- 1 Brioche cut into one-inch pieces
- 1 ¾ cup Pumpkin Puree
- 2 Eggs
- ¾ cup Milk
- ½ cup Condensed Milk
- 1 ½ teaspoon Pumpkin Pie Spice
- ½ cup Chopped Pecans
Coconut Maple Cream:
- 3 tablespoon Coconut Cream cold
- 3 tablespoon Maple Syrup
Place brioche pieces in a deep oven safe dish (I used a deep pie dish)
In another bowl, mix pumpkin puree, eggs, milk, condensed milk and pumpkin pie spice. Pour the mixture over brioche pieces.
Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight)
Preheat the oven to 350F. Take the bread pudding out of the fridge and place it on the counter.
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.
Calories: 300kcal