Pumpkin Pecan Bread Pudding

The Spice & Tea Exchange
Servings

6-8 servings

Prep Time

5 minutes

Cook Time

55 minutes

The warm flavors of Bourbon Black Walnut Sugar and Chinese 5-Spice Seasoning create an aromatic and heavenly Pumpkin Pecan Bread Pudding.
Pumpkin Pecan Bread Pudding

Ingredients

  • 2 cups granulated sugar
  • 5 large eggs, beaten
  • 2 cups whole milk
  • 15 oz can pumpkin puree (not pie filling)
  • 1 tsp Chinese 5-Spice
  • 6 cups cubed French bread (at least a day old)
  • 1/3 cup packed light brown sugar
  • 1 ½ cup chopped pecans, divided
  • ½ cup (1 stick) unsalted butter, softened, divided
  • ½ cup Bourbon Black Walnut Sugar
  • ½ cup heavy cream
  • 2 tsp Madagascar Pure Vanilla Extract

Directions

  1. PREHEAT oven to 350°F.
  2. MIX together granulated sugar, eggs, milk, pumpkin, and Chinese 5-Spice Seasoning. Pour over cubed bread. Mix until the bread is saturated and then allow the mixture to sit for 10 mins.
  3. IN a small bowl, combine brown sugar and 1 cup pecans. Cut in ¼ cup of butter.
  4. POUR bread mixture into a greased 9x13 pan. Sprinkle with the pecan mixture and bake 35-45 mins, or until set. Remove from oven.
  5. MEANWHILE, melt remaining butter, Bourbon Black Walnut Sugar, and heavy cream over medium heat, stirring often. Once it reaches a rolling boil, remove from the heat. Allow to cool for 2-3 mins, then add remaining pecans and Madagascar Pure Vanilla Extract. Pour over bread pudding.
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