Register    Reset Password

Caramel Pumpkin Pecan Bread Pudding

Submitted by: suzanne-mcminn on November 19, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Caramel Pumpkin Pecan Bread Pudding

Caramel. Pumpkin. Pecan. BREAD PUDDING.

Attribution Link

Difficulty: Easy

Servings: many

Prep Time: 20 minutes   Cook Time: 1 hour  


4 large eggs
2- 15 oz cans solid pack pumpkin or 2 pints fresh pumpkin puree
1 1/2 cups milk
1 cup half and half
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
10 cups cubed bread pieces


Whisk everything together but the bread in a large bowl until well blended. Add the bread and stir well to coat. Cover with plastic wrap and chill 8-24 hours.

When you’re ready to bake it, spoon the bread pudding mixture into a greased 13 x 9 pan and bake in a preheated 350-degree oven for one hour. Cover the top with foil in the last 15-20 minutes and prepare the caramel sauce topping.

Caramel Pecan Sauce:

1 cup pecans, chopped
1 cup firmly packed brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla

You need to heat the chopped pecans in a skillet over medium-low heat, stirring often, just until lightly toasted. (Maybe five minutes.) Best thing to do is put those puppies in an iron skillet. Meanwhile, cook the brown sugar, butter and corn syrup in a small pot over medium heat, stirring occasionally, for a few minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

Remove the bread pudding from the oven and drizzle with the caramel pecan sauce. Bake for five more minutes or until sauce is thoroughly heated. Serve warm with vanilla ice cream.

Categories: Desserts, Other Desserts

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


One review | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 12-3

    Okay, so I was looking for a great new recipe and this one IS IT! This sauce would taste great on a flip flop. I made this for Thanksgiving brunch and my kids pronounced the new traditional breakfast as pumkin bread pudding. I added a little spiced rum to the sauce and a little half and half. The leftover sauce tasted great on my cream of wheat. Thanks!

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!