Looking for the ultimate breakfast dish for Thanksgiving?! Look no more! this super-decadent caramel pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table.
If you’re asking (or have been asked) to bring a dish for Thanksgiving, you’ll want something portable and easy to assemble.
No delicate tiered cakes or sloshy soups.
How about bread pudding for Thanksgiving breakfast? Yes, I think so.
Because this Pumpkin Pecan Bread Pudding is definitely going to steal the show.
The other day I read a funny artical in local paper, they dug to find the most-searched Thanksgiving recipes in every state. It turns out, the most popular recipes tend to lean sweet. Surprisingly, the famous turkey was nowhere to be seen. Instead, pumpkin pie was the most searched recipe—it topped the list in 26 states. Coming in second was the sweet, sticky pecan pie.
Third place fell to the always classic apple pie.
So I came up with an idea, a cross between pumpkin pie, pecan pie and French toast, this super-decadent pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table.
Alright, after sharing my caramel apple bread pudding recipe , I couldn’t resist popping back in today to share my favorite pumpkin pecan bread pudding.
And I wish you all a happy and delicious Thanksgiving ahead!
- 8 cups bread, cubed
- 4 eggs
- 1 (15-ounce) can Pumpkin Puree
- 1 cup vanilla yogurt
- 1 cup milk
- 1 cup sugar + 2 Tbsp
- 1 tbsp pumpkin pie spice
- ½ cup raisins
- ½ cup pecans, coarsely chopped
- 1 tsp cinnamon
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle on top the bread pudding, cover loosely with buttered foil.
- Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
- While the bread pudding is baking, make the caramel sauce.
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
- * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
- * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!