Caramel Pecan Pumpkin Bread Puddings

Indulge in the rich, autumnal flavors of Caramel Pecan Pumpkin Bread Puddings, a delightful twist on classic comfort food. This recipe combines cubes of tender challah bread with a luscious custard made from pumpkin puree, warm pumpkin pie spices, and a blend of whole milk and heavy cream for an irresistibly creamy texture. Chopped pecans add a touch of crunch, while a drizzle of silky caramel sauce takes these bread puddings to the next level of decadence. Baked in individual ramekins using a bain-marie ensures perfectly moist puddings every time. Perfect for fall gatherings or cozy evenings, these single-serve treats are as visually stunning as they are delicious.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 6 cups challah bread
• 1 cup pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 0.75 cup light brown sugar
• 0.25 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice
• 0.5 teaspoon salt
• 0.75 cup pecans, chopped
• 0.5 cup caramel sauce
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease eight 8-ounce ramekins with the unsalted butter and place them in a large baking dish.

Step 2

Cut the challah bread into 1-inch cubes and place them in a large mixing bowl.

Step 3

In another mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, light brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.

Step 4

Pour the pumpkin mixture over the challah bread cubes, ensuring all of the bread is coated. Let the mixture sit for 10 minutes, stirring occasionally to allow the bread to absorb the liquid evenly.

Step 5

Fold in the chopped pecans, reserving about 2 tablespoons to sprinkle on top of the puddings.

Step 6

Divide the soaked bread mixture evenly among the prepared ramekins. Sprinkle the reserved pecans on top of each pudding.

Step 7

Carefully pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins to create a bain-marie for even baking.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the tops of the puddings are golden and a knife inserted into the center comes out clean.

Step 9

Remove the ramekins from the water bath and let them cool slightly for about 10 minutes.

Step 10

Drizzle warm caramel sauce over each bread pudding before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(3036.8g)

Amount per serving	% Daily Value*
Calories	8501.5

Total Fat 322.4g	0%
Saturated Fat 115.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1693.7mg	0%
Sodium 9322.6mg	0%
Total Carbohydrate 1058.6g	0%
Dietary Fiber 51.3g	0%
Total Sugars 442.7g
Protein 194.4g	0%

Vitamin D 344.1IU	0%
Calcium 1736.0mg	0%
Iron 60.8mg	0%
Potassium 3817.8mg	0%

*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.

Source of Calories

Fat: 36.7%

Protein: 9.8%

Carbs: 53.5%