Pecan Sticky Bun Pumpkin Bread Pudding

The ultimate fall dessert: rich, buttery brioche bread pudding layered with a silky spiced pumpkin custard and finished with caramelized sticky pecans. Each bite is warm, gooey, and delightfully decadent, perfect for cozy nights and restaurant-worthy presentation. Serve it warm with vanilla ice cream, luscious salted caramel sauce, and a sprinkle of flaky sea salt for the perfect seasonal finale.

By @wellmadebykiley

Original recipe source

Cook time: 70 minutes

Servings: 8

Ingredients

• 0 butter softened, for greasing the dish
• 0 bread preferably brioche, cut into 1.5-inch cubes
• 0 butter unsalted, for sticky pecan filling
• 0 brown sugar
• 0 heavy_cream
• 0 pecans roughly chopped
• 0 vanilla_extract
• 0 salt
• 0 egg large
• 0 pumpkin puree, not pumpkin pie filling
• 0 sugar granulated
• 0 brown sugar
• 0 heavy_cream
• 0 milk whole
• 0 vanilla_extract
• 0 cinnamon
• 0 nutmeg freshly grated, if possible
• 0 ginger ground
• 0 salt
• 0 bread brioche, cubed
• 0 pecans sticky pecan mixture
• 0 bread brioche, cubed
• 0 pecans sticky pecan mixture
• 0 pumpkin pumpkin custard
• 0 pecans reserved sticky pecan mixture
• 0 caramel_sauce salted
• 0 ice_cream vanilla
• 0 caramel_sauce salted
• 0 salt flaky sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a ceramic or glass baking dish.
2. Cut the brioche bread into large cubes. Let them sit out for at least 1 hour, or lightly toast them in the oven, to dry them slightly.
3. Prepare the sticky pecan filling: In a saucepan, melt butter over medium heat. Add brown sugar and cook until bubbling and combined.
4. Add heavy cream to the saucepan and whisk constantly. Remove from heat and stir in chopped pecans, vanilla extract, and a pinch of salt. Cool slighty.
5. In a large mixing bowl, whisk together eggs, pumpkin puree, granulated sugar, and brown sugar until smooth.
6. Whisk in heavy cream, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt to the pumpkin mixture.
7. Arrange a layer of brioche cubes in the prepared baking dish. Spoon over a generous portion of the sticky pecan mixture.
8. Repeat with another layer of bread cubes and more sticky pecan mixture, finishing with a final layer of bread cubes on top.
9. Slowly pour the pumpkin custard evenly over the bread, ensuring every cube gets soaked.
10. Gently press down on the bread cubes to help them absorb the custard. Cover the dish with foil and let it rest in the fridge for 30 to 60 minutes (or overnight for deeper flavor).
11. Transfer the baking dish to the oven, keeping it covered with the foil. Bake for 30 minutes to set the custard.
12. Remove the foil and spoon any reserved sticky pecan mixture over the top. Continue baking uncovered for 25-30 minutes, until puffed and golden brown.
13. While the bread pudding bakes, prepare or warm the salted caramel sauce.
14. Let the bread pudding cool for 10-15 minutes before serving. This allows the custard to set without losing warmth.
15. Serve warm, topped with a scoop of vanilla ice cream, a drizzle of salted caramel sauce, and a sprinkle of flaky sea salt.