Pumpkin Pecan Bread Pudding Recipe

There is only one word needed to describe this bread pudding, DELICIOUS!
  • Ready in: 2 hours, 10 minutes
  • Prep time: 40 minutes
  • Chill/Cook time: 1 hours, 30 minutes
  • By:
  • Servings: Makes 12-16 servings

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  • 6 + 1 tablespoons butter, melted, divided
  • 2 (8 ounce) packages cream cheese, softened
  • 1 packet Autumn Apple Pumpkin Cheese Ball Mix
  • ¾ cup heavy cream
  • ¾ cup chopped pecans
  • 3 cups whole milk
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

cooking methods

  • Bake


    Pumpkin Bread & Maple Glaze Mix according to package directions, setting Maple Glaze Mix aside for step 5.
  1. Reduce oven to 325#&176F. Cut pumpkin bread into 1- inch cubes and place on baking sheet; toast for 15-20 minutes, remove from oven. Place 2/3 of bread cubes in a greased 13x9-inch baking dish.
  2. In medium bowl, combine cream cheese and Autumn Apple & Pumpkin Cheese Ball Mix; add ¾ cup heavy cream and blend well. Dollop on top of bread cubes, sprinkle with pecans; top with remaining bread cubes.
  3. In medium bowl, whisk whole milk, eggs, sugar, and vanilla extract until well combined. Pour on top of bread cubes. Let stand 15 minutes.
  4. Bake 1½ hours, or until set. Drizzle Maple Glaze over bread pudding. Serve warm or at room temperature.

Makes 12-16 servings.

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