Pumpkin Butterscotch Pecan Bread Pudding Recipe

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When fall arrives and you’re craving a warm, comforting dessert that combines seasonal flavors with irresistible texture, this Pumpkin Butterscotch Pecan Bread Pudding is your answer. This decadent dessert transforms simple French bread into a creamy, custardy masterpiece studded with butterscotch chips and crunchy pecans. Whether you’re entertaining guests for Thanksgiving or simply want to treat your family to something special, this bread pudding delivers restaurant-quality results with minimal effort.

Table of Contents

What Makes This Bread Pudding Special

Bread pudding has been a beloved comfort food for generations, and this pumpkin butterscotch pecan variation takes it to new heights. The combination of pumpkin puree and heavy cream creates an incredibly moist texture, while the butterscotch chips melt into pockets of sweet richness throughout the dish. The pecans add a delightful crunch that contrasts beautifully with the soft, custardy bread. This recipe is also incredibly versatile you can use day-old French bread, brioche, or even leftover banana bread for a unique twist.​

Essential Ingredients

Creating the perfect Pumpkin Butterscotch Pecan Bread Pudding requires quality ingredients that work together harmoniously. Here’s what you’ll need:

Ingredient	Quantity	Purpose
Pumpkin Reàl	1 container	Adds concentrated pumpkin flavor
Butter (melted)	1 stick plus extra	Provides richness and greases pan
Heavy Cream	4 cups	Creates custard base
Eggs	3, beaten	Binds ingredients together
Canned Pumpkin	15 oz can	Provides moisture and flavor
Vanilla Extract	1 tsp	Enhances overall flavor
French Bread	1 loaf, torn into 1-inch pieces	Main structure
Butterscotch Chips	1/2 cup	Adds sweet, buttery notes
Pecan Pieces	1 cup	Provides texture and nutty flavor

The beauty of this recipe lies in its simplicity. You don’t need exotic ingredients or complicated techniques just quality basics that come together to create something extraordinary.​

Kitchen Equipment You’ll Need

Before you begin, make sure you have the right tools on hand. Having a quality oven is essential for even baking, and a sturdy casserole dish ensures proper heat distribution. You’ll also need mixing bowls for combining your custard ingredients and measuring cups and spoons set for accurate proportions. A sharp chef’s knife and cutting board will make quick work of tearing the bread into uniform pieces.​

Equipment List:

• Large mixing bowl
• Whisk or electric mixer
• Casserole pan (9×13 inch recommended)
• Kitchen utensils for stirring
• Measuring cups and spoons

Step-by-Step Instructions

Preparation

Start by preheating your oven to 350°F. This ensures even cooking from the moment your bread pudding enters the oven. Generously grease your casserole pan with butter using a pastry brush or paper towel, making sure to coat the bottom and sides completely. This prevents sticking and makes cleanup much easier.​

Making the Custard

In your large mixing bowl, combine the heavy cream, Pumpkin Reàl, melted butter, beaten eggs, canned pumpkin, and vanilla extract. Whisk these ingredients together until completely smooth and well-incorporated. The mixture should be creamy and uniform in color, with no streaks of egg or pumpkin visible. This custard is the heart of your bread pudding, so take your time to blend it thoroughly.​

Assembling the Pudding

Add your torn French bread pieces to the custard mixture, followed by the butterscotch chips and pecan pieces. Using a large spoon or your hands (my preferred method), gently fold everything together until every piece of bread is coated with the custard. The consistency should resemble oatmeal thick, creamy, and well-combined. Don’t be alarmed if some bread pieces break apart; this actually helps create a more cohesive final texture.​

Baking

Pour the mixture into your prepared casserole pan, spreading it evenly with a spatula. Make sure the butterscotch chips and pecans are distributed throughout rather than settling at the bottom. Place the pan in your preheated oven and bake for exactly 1 hour. The top should be golden brown and slightly crispy, while the center remains custardy and set. A knife inserted in the center should come out mostly clean with just a few moist crumbs.​

Pro Tips for Perfect Results

The secret to exceptional bread pudding lies in the details. Use day-old or slightly stale bread for the best texture fresh bread can become too soggy. If you only have fresh bread, cube it and toast lightly in your oven for 10 minutes before using. This helps the bread absorb the custard without falling apart.​

Let your assembled bread pudding rest for 10-15 minutes before baking. This resting period allows the bread to fully absorb the custard mixture, resulting in a more uniform texture throughout. Don’t skip this step it makes a noticeable difference in the final product.​

If you prefer a crunchier top, place the pudding under the broiler for 2-3 minutes at the end of baking. Watch it carefully to prevent burning. The butterscotch chips will caramelize slightly, creating an irresistible crispy-sweet crust.​

Serving Suggestions

This Pumpkin Butterscotch Pecan Bread Pudding is incredibly versatile when it comes to serving. Enjoy it warm straight from the oven with a scoop of vanilla ice cream melting over the top. The contrast between hot pudding and cold ice cream is simply divine. You can also drizzle caramel sauce, maple syrup, or even whiskey butter sauce over individual servings for added decadence.​

For a lighter presentation, dust with powdered sugar and serve with fresh whipped cream. A dollop of cinnamon whipped cream adds a festive touch that’s perfect for holiday gatherings. This dessert also tastes wonderful at room temperature, making it ideal for potlucks and buffets.​

Storage and Reheating

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the entire dish in a 300°F oven for 15-20 minutes. You can also enjoy it cold straight from the fridge the flavors meld beautifully overnight.​

For longer storage, this bread pudding freezes exceptionally well. Cut into individual portions, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes it perfect for advance holiday meal prep.​

Variations to Try

Feel free to customize this recipe to your preferences. Swap the butterscotch chips for white chocolate chips, dark chocolate chips, or even cinnamon chips. Add dried cranberries or raisins for a fruity element. If you’re not a fan of pecans, try walnuts, hazelnuts, or slivered almonds instead.​

For a boozy adult version, add 2 tablespoons of bourbon or rum to the custard mixture. The alcohol enhances the warm spices and adds complexity to the flavor profile. You can also experiment with different types of bread challah and brioche create an even richer texture, while sourdough adds a pleasant tang.​

Nutritional Information

While this bread pudding is definitely an indulgent treat, it does offer some nutritional benefits. Pumpkin is rich in vitamin A and fiber, while pecans provide healthy fats and protein. Each serving contains approximately 450-500 calories, depending on portion size. For a lighter version, you can substitute half the heavy cream with whole milk, though this will result in a less rich texture.​

Frequently Asked Questions

Can I make this bread pudding ahead of time?
Absolutely! Assemble the pudding completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if placing a cold dish in theoven. This makes it perfect for holiday meal planning.​

What if I don’t have Pumpkin Reàl?
Pumpkin Reàl is a concentrated pumpkin syrup, but if you can’t find it, substitute with 1/2 cup of pumpkin puree mixed with 1/4 cup of maple syrup and a pinch of pumpkin pie spice. This creates a similar flavor profile.​

Can I use a different type of bread?
Yes! This recipe is incredibly forgiving. Brioche, challah, croissants, or even leftover banana bread all work beautifully. Just maintain the same volume of bread (approximately 8-10 cups of 1-inch cubes).​

Why is my bread pudding soggy in the middle?
This usually means it needs more baking time. Ovens vary, so if the center jiggles significantly after 1 hour, continue baking in 10-minute increments until set. The pudding should be firm but still slightly custardy.​

Can I halve this recipe?
Definitely! Use a smaller 8×8 inch baking dish and reduce the baking time to 45-50 minutes. All other instructions remain the same.​

Why This Recipe Works

The magic of this Pumpkin Butterscotch Pecan Bread Pudding lies in the balance of textures and flavors. The heavy cream creates an ultra-rich custard that soaks into every bread crevice, while the eggs provide structure and binding. Pumpkin adds moisture and earthy sweetness without overwhelming the butterscotch and pecan flavors.​

The butterscotch chips are strategically positioned throughout the pudding, melting during baking to create pockets of caramelized sweetness. Meanwhile, the pecans remain slightly crunchy, providing textural contrast in every bite. This dessert truly offers something for everyone creamy, crunchy, sweet, and subtly spiced.​

Perfect Occasions for This Dessert

This bread pudding shines at Thanksgiving dinners, where it serves as a welcome alternative to traditional pumpkin pie. It’s also perfect for Halloween parties, fall potlucks, or cozy Sunday family dinners. The presentation is impressive enough for special occasions, yet the recipe is simple enough for weeknight treats.​

Pack individual portions in your child’s lunchbox for a special dessert, or serve it at brunch alongside coffee and fresh fruit. The versatility of this dish makes it a true crowd-pleaser that works for any gathering where comfort food is welcomed.

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