Pumpkin Bread Pudding with Pecans and Coconut Oil Topping Recipe

Introduction

This Pumpkin Bread Pudding is a cozy and comforting dessert perfect for fall or any time you crave something warm and spiced. Soft bread cubes soak up a rich pumpkin custard, topped with a luscious pecan drizzle that adds a delightful crunch. It’s an easy-to-make treat that will have everyone asking for seconds.

Ingredients

• 5 pieces Canyon Bakehouse Mountain White bread, cut into 1-inch squares
• ¾ cup heavy whipping cream
• 3 eggs
• 1 cup canned pumpkin puree
• 1 cup sugar
• 1 tablespoon pumpkin pie spice
• ½ cup whole pecans

Toppings

• ¾ cup sugar
• ½ cup coconut oil
• 1 teaspoon almond extract
• 1 teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with coconut oil or butter. Cut the bread into 1-inch squares and place them evenly in the prepared dish.
2. Step 2: In a medium bowl, whisk together the heavy whipping cream, eggs, pumpkin puree, sugar, and pumpkin pie spice until the mixture is smooth and fully blended.
3. Step 3: Pour the pumpkin custard evenly over the bread cubes in the dish. Place the dish in the preheated oven and bake for 30 minutes.
4. Step 4: While the bread pudding bakes, prepare the topping. Combine the sugar, coconut oil, almond extract, and cinnamon in a small saucepan over low heat. Stir continuously until fully melted and blended, then keep warm on low heat.
5. Step 5: Ten minutes before the bread pudding finishes baking, sprinkle the whole pecans over the top and return to the oven to continue cooking until done.
6. Step 6: Remove the bread pudding from the oven and immediately drizzle the warm topping sauce over it. Serve right away for the best experience.

Tips & Variations

• For extra richness, substitute half of the heavy cream with whole milk or evaporated milk.
• Try using walnuts or toasted hazelnuts instead of pecans for a different nutty flavor.
• Add a handful of dried cranberries or raisins to the bread mixture for a burst of sweetness.
• Use gluten-free bread to keep this recipe suitable for gluten-sensitive diets, like the recommended Canyon Bakehouse Mountain White.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The topping sauce may thicken once chilled; gently rewarm before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree. Roast and puree the pumpkin before using it in the recipe to ensure the right texture and moisture level.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, mix cinnamon, nutmeg, ginger, and cloves together in equal parts to create your own blend.

Pumpkin Bread Pudding with Pecans and Coconut Oil Topping Recipe

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★★★★★

4.5 from 130 reviews

This Pumpkin Bread Pudding is a warm, comforting dessert that combines tender bread cubes soaked in a creamy pumpkin-spice custard, baked to perfection, and topped with a rich, spiced pecan sauce. Ideal for fall, this recipe brings together sweet pumpkin flavors with a crunchy pecan topping that will become your new favorite way to enjoy seasonal flavors.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Bread Pudding

• 5 pieces Canyon Bakehouse Mountain White, cut into 1-inch squares
• ¾ cup Heavy Whipping Cream
• 3 Eggs
• 1 cup Canned Pumpkin Puree
• 1 cup Sugar
• 1 tablespoon Pumpkin Pie Spice
• ½ cup Whole Pecans

Toppings

• ¾ cup Sugar
• ½ cup Coconut Oil
• 1 teaspoon Almond Extract
• 1 teaspoon Cinnamon

Instructions

1. Preheat the Oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature for baking the pudding evenly.
2. Prepare the Baking Dish and Bread: Grease a 9-inch pie dish with coconut oil or butter to prevent sticking. Cut the bread into 1-inch squares and evenly distribute them in the prepared dish.
3. Make the Custard Mixture: In a medium bowl, whisk together heavy whipping cream, eggs, canned pumpkin puree, sugar, and pumpkin pie spice until the mixture is smooth and fully blended.
4. Combine and Bake: Pour the custard mixture evenly over the bread cubes in the dish, making sure all pieces soak up the liquid. Place the dish in the preheated oven and bake for 30 minutes.
5. Prepare the Topping Sauce: While the bread pudding bakes, gently heat sugar, coconut oil, almond extract, and cinnamon in a small saucepan over low heat until everything is fully melted and smooth. Once melted, keep the sauce warm on very low heat.
6. Add Pecans and Continue Baking: About 10 minutes before the baking time ends, sprinkle the whole pecans over the bread pudding and return it to the oven to finish baking. This allows pecans to toast slightly and meld with the flavors.
7. Finish and Serve: Remove the bread pudding from the oven once fully baked. Drizzle the warm topping sauce generously over the pudding. Serve immediately for the best flavor and texture.

Notes

• Use Canyon Bakehouse Mountain White bread as recommended for best gluten-free results.
• For a more intense pumpkin flavor, you can add an extra ½ teaspoon of pumpkin pie spice to the custard.
• The topping sauce can be warmed gently before serving if it cools and begins to harden.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
• Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: Pumpkin Bread Pudding, gluten free dessert, pumpkin recipes, fall desserts, pecan topping