Pumpkin Bread Pudding with Pecans and Coconut Oil Topping Recipe
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.
- 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
Scale
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
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature for baking the pudding evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
