Pumpkin Bread and Pecan Pudding

Pumpkin Bread and Pecan Pudding


55 people made this

About this recipe: 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.


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

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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