Pumpkin Bread and Pecan Pudding

    (67)
    9 hours

    This pudding is a fantastic treat for breakfast, brunch or dessert. Bread is soaked in a spiced egg and pumpkin custard, then baked to perfection.


    55 people made this

    Ingredients
    Makes: 8 

    • 10 slices white bread, cubed
    • 425g pumpkin puree
    • 130g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 6 eggs, beaten
    • 250ml milk
    • 150ml evaporated milk
    • 65g chopped pecans

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. Spray a 23x33cm or similar sized baking dish with oil spray and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with cling film and refrigerate overnight.
    2. The next day, preheat oven to 180 C / Gas 4. Uncover and bake the pudding until the pumpkin mixture is set and a skewer inserted into the centre of the pudding comes out clean, about 45 minutes.

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    Reviews & ratings
    Average global rating:
    (67)

    Reviews in English (47)

    by
    52

    I knew that when I saw Cooks4forty post this recipe over on the exchange that I was not going to be able to wait until fall to try it. I'm so glad I didn't! This was excellent! It's a great change from the standard breakfast casserole. The spices were great and it wasn't overly sweet. 45 minutes was just the right time to bake it. I can't wait to make this again and I'm sure it'll become a standard during the holidays. Thanks!!  -  06 Jun 2010  (Review from Allrecipes US | Canada)

    by
    51

    I made this for Christmas breakfast and it was awesome!! I followed some suggestions in other reviews by using 1 cup brown sugar in place of the white sugar, 2 tsp of vanilla and used about 1 1/2 tsp of cinnamon. I also used a good honey whole wheat bread and sprinkled the top with the pecans and some cinnamon/sugar. Served with powdered sugar on top. This will definately be made again, and again, and again!!  -  25 Dec 2010  (Review from Allrecipes US | Canada)

    by
    44

    Ok so I hate when people grandstand and blab about how they have managed to make these recipes outstanding, but I read all the reviews and several people thought this was bland and it kinda is. But I did change the recipe and I love my new one, just switch to pumpkin pie filling, and add a cup of brown suger. Bake as directed and drizzle with maple syrup. this alteration makes a wonderful sweet variation.  -  22 Oct 2010  (Review from Allrecipes US | Canada)

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