Holiday Pumpkin Bread Pudding with Spiced Apple Cider Butter Sauce and Candied Pecans

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Holiday Pumpkin Bread Pudding with Spiced Apple Cider Butter Sauce and Candied Pecans

Henry Hunter
A festive and rich bread pudding, perfect for holiday gatherings. This dish features a creamy pumpkin base with spices, brioche or challah bread, and a hint of apple and cranberry. It’s topped with a sweet and spiced apple cider sauce and homemade candied pecans for extra crunch and flavor. A comforting and indulgent dessert that’s ideal for Thanksgiving, Christmas, or any fall celebration.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Bread, Breakfast, Dessert, Snack
Cuisine American, British
Servings 9 slices
Calories 450 kcal


  • 1 Medium Mixing Bowl
  • 1 Large Mixing Bowl
  • 9″ x 13″ Baking Dish (or 10″ – 12″ round baking dish)
  • Saucepan
  • Frying Pan (for candied pecans)
  • Whisk
  • Spatula


  • For the Bread Pudding:
  • 3/4 cup canned pumpkin puree
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 3 whole eggs plus 2 yolks
  • 1/2 cup brown sugar plus 2 tablespoons for topping
  • 1 teaspoon ground cinnamon plus a pinch for topping
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground clove
  • A few grates of nutmeg
  • 1/4 teaspoon salt
  • 6 cups stale cubed brioche or challah bread
  • 3/4 stick butter melted
  • 1 large apple diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • For the Spiced Apple Cider Sauce:
  • 1 stick butter
  • 1 pound confectioner’s sugar
  • 1/4 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • For the Candied Pecans:
  • 1/2 cup pecans whole or halved
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • A pinch of salt


  • Prepare the Bread Pudding:
  • Preheat the oven to 350°F (175°C).
  • Whisk together pumpkin, milk, cream, eggs, yolks, brown sugar, cinnamon, ginger, pumpkin pie spice, clove, nutmeg, and salt.
  • Toss bread cubes with melted butter, diced apples, and dried cranberries. Pour the egg mixture over and gently stir.
  • Transfer to a greased 9″ x 13″ baking dish. Let it rest in the fridge for 30 minutes.
  • Before baking, sprinkle the top with additional brown sugar, cinnamon, and chopped pecans.
  • Bake for 30-40 minutes.
  • Make the Spiced Apple Cider Sauce:
  • Melt butter in a saucepan. Stir in confectioner’s sugar, apple cider, cinnamon, and allspice until smooth.
  • Prepare Candied Pecans:
  • Melt butter in a pan. Add pecans, brown sugar, and a pinch of salt. Cook until caramelized.
  • To Serve:
  • Spoon warm bread pudding onto plates. Drizzle with spiced apple cider sauce and top with candied pecans.
  • This dish, with its enhanced spices, the richness of brioche, and the addition of cranberries and candied pecans, brings a festive flair perfect for the holiday season. It’s a wonderful dish for “Give Bread Instead” campaigns, as it can easily be packaged and gifted to spread joy and warmth.


Contains dairy, eggs, gluten, and nuts
Keyword Holiday Dessert, Bread Pudding, Pumpkin, Apple Cider, Brioche, Challah, Festive, Spiced Dessert, Thanksgiving, Christmas, Fall Recipe, Comfort Food

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