Pumpkin-Pecan Bread Pudding

This bread pudding smells so wonderful while baking! Its a family favorite I make in October a few times and in November.

You’ll need one 20 ounce loaf of sweet bread (I use a local bakery), whatever bread choice you like. Cut into cubes and place in a large bowl. In another bowl add 3 large eggs, 1/2 cup light cream, 1 cup Libby’s pumpkin pie filling (or your favorite brand), 1/2 cup pecan pieces, 1 teaspoon pumpkin spice mix (I use McCormick’s), 1-1/2 teaspoon pure vanilla extract, whisk together well. Pour these ingredients into the sweet bread cubes and allow to soak for 5 minutes, stir well.

I use a non stick 9″ x 12″ baking dish  x (4″ deep) pour ingredients into the baking dish and smooth out with a spatula.

Preheat oven 400 F, once hot add baking dish on the middle rack and bake 30-35 minutes (or until golden brown on top).

Serve warm and with some whipped cream topping, its a winner Y’all.

Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

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8 thoughts on “Pumpkin-Pecan Bread Pudding

  1. OMGoodness Cuzzin, nothing is better, in my own humble opinion, than combining pumpkin and bread pudding, unless of course it would be a splash of KY bourbon on the side. But since I don’t like bourbon, and it doesn’t like me either, that point is moot. Just threw it in to needle you a bit. Can’t seem to shut the wise cracks down, so I’ll just shut myself down for a few. ((HUGS)) A.

    Liked by 1 person

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