Pumpkin Pecan Bread Pudding

I love having fun, different things for breakfast. I made this pumpkin pecan bread pudding and it was everything I wanted! The recipe that I used from Country Living also included a bourbon sauce. I did not try the bourbon sauce. I served the pumpkin bread pudding without the sauce and I think it was amazing. I think the bread pudding was sweet enough without additional sauce.

I did make a couple of changes which I will note here. I will also include the link at the bottom of the post if you want to refer to the original recipe! 

Pumpkin Pecan Bread Pudding

Ingredients:

• ¾ cup pumpkin puree (I used homemade)

• 2 large eggs

• 1 ½ cups almond milk*

• ½ cup brown sugar

• 4 tbsp butter, melted

• 1 tsp cinnamon

• ½ tsp vanilla extract

• ½ tsp salt

• ¼ tsp ground ginger

• 7 cups day-old bread** cut into 1’’ pieces

• ½ cup pecan halves, chopped

Directions:

1. Preheat the oven to 350 degrees fahrenheit. Grease an 8’’x8’’ baking dish.

2. Whisk together the pumpkin, eggs, milk, sugar, butter, cinnamon, vanilla, salt, and ginger in a bowl until smooth. Fold in the bread and pecans. Let sit for 30 minutes.

3. Bake until set-- about 30-40 minutes. Enjoy!

*The original recipe calls for heavy cream and milk, but I only had almond milk on hand, so I used that.

**Day-old sourdough is great for this!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I loved this! It is very important to use day old bread.

Original recipe link here!