Pecan Pumpkin Bread Pudding
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If you’re looking for a tasty pumpkin-inspired dessert recipe, this Pecan Pumpkin Bread Pudding, made with cinnamon raisin bagels, is a winner. Top it off with a scoop of vanilla ice cream and caramel drizzle for an amazing fall treat.
Pecan Pumpkin Bread Pudding
Fall desserts might be my favorite kind of dessert. I just love all of the flavors and spices that make up that classic fall season taste. While I have lots of fall dessert recipes on the blog (I’ll link a few below), I enjoy adding additional dessert recipes to my list every season. In this post, I’m excited to bring you this Pecan Pumpkin Bread Pudding!
WANT MORE? YOU’LL LOVE THESE PUMPKIN-INSPIRED TREATS:
- Pumpkin Cheesecake Bars
- Pumpkin Pie Bars
- Baked Pumpkin Donuts
- Pumpkin Slab Pie
- Pumpkin Spice Latte Cookies
- Pumpkin Whoppie Pies
While I shared a pumpkin bread pudding with you several years ago, this one is different because I’ve incorporated pecans and made the bread pudding with cinnamon raisin bagels. When I’m creating something new, I love layering flavors and this recipe is no exception. The pecans add a toasty crunch and the raisins add a little pop of tartness. It’s so good!
For the bagels, I recommend Dave’s Killer Bread Cinnamon Raisin Remix bagels. They are my absolute favorite and work perfectly in this recipe.
To make this Pecan Pumpkin Bread Pudding even more of a treat, I recommend serving it warm with a generous scoop of vanilla ice cream and a little drizzle of caramel sauce.
Talk about fall dessert perfection!
I highly suggest you give this recipe a try if you’re in need of a fall dessert or just craving those alluring pumpkin spice flavors. Let me show you how to make it!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Pecan Pumpkin Bread Pudding
Begin by preheating your oven to 300 degrees F.
With a bread knife, cut your bagels into 1/2-inch cubes. Place on an ungreased baking sheet and bake for 10 minutes stirring once. Remove from the oven and let cool.
Lightly spray a 9×13 baking pan with baking spray. Add the baked bagel pieces and 1/2 cup chopped pecans. Toss to combine.
In a large bowl, whisk together the egg, milk, maple syrup, spices, salt, and vanilla extract. Whisk in the pumpkin to combine. I’ve provided a full ingredient list and step-by-step instructions in a printable recipe card below.
Pour the pumpkin and spice mixture onto the bagels. Let stand for about 30 minutes pressing down the bagels into the pumpkin mixture as needed. Sprinkle the top with the remaining 1/4 cup chopped pecans.
Preheat your oven to 350 degrees F. Bake the bread pudding for about 60 minutes or until a knife inserted near the center comes out clean. If needed, halfway through the baking process, cover lightly with a piece of foil to prevent over-browning.
Slice and serve with vanilla ice cream and caramel sauce.
The smell, the taste, the experience … you’re in for a treat with this Pecan Pumpkin Bread Pudding! I just love a warm dessert topped with ice cream. It doesn’t get much better.
I hope you’ll give this delicious fall-inspired bread pudding a try. Enjoy! And as always, happy baking!
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Pecan Pumpkin Bread Pudding Recipe:
Pecan Pumpkin Bread Pudding
Ingredients
- 1 package (16.5 ounces) Cinnamon Raisin Bagels (I used and recommend Dave's Killer Bread)
- 3/4 cup chopped pecans divided
- 5 eggs
- 1 1/2 cups whole milk
- 1/2 cup real maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (15 ounces) pumpkin
- vanilla ice cream
- caramel sauce
Instructions
- Begin by preheating your oven to 300 degrees F.
- With a bread knife, cut your bagels into 1/2-inch cubes. Place on an ungreased baking sheet and bake for 10 minutes stirring once. Remove from the oven and let cool.
- Lightly spray a 9x13 baking pan with baking spray. Add the baked bagel pieces and 1/2 cup chopped pecans. Toss to combine.
- In a large bowl, whisk together the egg, milk, maple syrup, spices, salt, and vanilla extract. Whisk in the pumpkin to combine.
- Pour the pumpkin and spice mixture onto the bagels. Let stand for about 30 minutes pressing down the bagels into the pumpkin mixture as needed. Sprinkle the top with the remaining 1/4 cup chopped pecans.
- Preheat your oven to 350 degrees F. Bake the bread pudding for about 60 minutes or until a knife inserted near the center comes out clean. If needed, halfway through the baking process, cover lightly with a piece of foil to prevent over-browning.
- Slice and serve with vanilla ice cream and caramel sauce.
Looks just delicious