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: 12-16

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ingredients

  • Pumpkin Patch Bread Mix , prepared
  • 2 (8 oz.) cream cheese
  • 1 packet Pumpkin Spice Cheese Ball Mix
  • 2¼ cups heavy cream, divided
  • ½ - ¾ cup chopped pecans
  • 3 cups whole milk
  • 4 eggs
  • 1/3 cup + ¾ cup sugar
  • 2 tsp. vanilla extract, divided
  • 4 egg yolks
  • Pinch of salt

cooking methods

  • Bake
  • Simmer

directions

Preheat oven to 325°. Cut pumpkin bread into cubes and place on baking sheet; toast for 15-20 minutes, remove from oven. Place 2/3 of bread cubes in a 9 x 13 baking pan; reserve the rest for later. Beat cream cheese until smooth; add contents of cheese ball packet and ¾ cup heavy cream until blended. Dollop on top of the bread cubes, sprinkle with pecans; top with remaining bread cubes. Whisk whole milk, eggs, ¾ cup sugar and 1 tsp. vanilla extract until well combined; pour on top and let sit for 15 minutes. Place baking dish on a large baking pan and gently pour water into large pan filling it close to the top. Carefully place in oven and bake 1½ hours or until set. While bread pudding is baking make the sauce; warm 1½ cups heavy cream in saucepan. In medium, heat-proof bowl, whisk the egg yolks, add in 1/3 cup sugar and salt until well combined. Whisking steadily, gently pour the warmed cream into the egg-sugar mixture in a slow stream. Pour mixture back into sauce pan. On medium heat, cook to a simmer (approximately 3 minutes), stirring constantly. Pour into a bowl and place over ice to cool down quickly to stop the cooking process. It is a thin sauce, no too thick. Serve bread pudding warm or at room temperature, topping each piece with a spoonful of sauce and a pinch of the cheese ball topper.

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