Description
This pumpkin bread pudding with pecans couldn’t be much easier – using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!
Ingredients
- 1 (8 ounce) loaf French bread, torn into bite-sized pieces
- 2 ½ cups whole milk
- 2 cups pumpkin puree
- 2 cups white sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon orange flavoring
- 1 teaspoon pumpkin pie spice
- 2 cups chopped pecans
- 1 cup golden raisins
- 1 stick butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened
- about 5 minutes.
- Mix sugar
- eggs
- vanilla extract
- orange flavoring
- and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
- Place butter in a 9×13-inch baking pan and put into the preheated oven
- about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
- Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp
- 35 to 45 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 12