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.
Servings: 8 servings
Ingredients
Pumpkin Pecan Bread Pudding
- 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
Coconut Maple Cream:
- 3 tbsp Coconut Cream cold
- 3 tbsp Maple Syrup
Instructions
- 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.
Coconut Maple Cream:
- Mix coconut cream and maple syrup in a small bowl until incorporated.
Nutrition
Calories: 300kcal