Pumpkin Raisin Pecan Bread Pudding

Let’s warm up the season with a cozy dessert (or breakfast – I like bread pudding best for breakfast) that brings all the best flavors of the season together—Pumpkin Raisin Cranberry Pecan Bread Pudding. This rich and comforting treat is perfect for chilly mornings, afternoons, and evenings, with its sweet and spiced pumpkin filling, tart cranberries, and crunchy pecans. The recipe even allows for a tangy treat of sweetened cream cheese chunks. Whether you're looking for a new way to use up leftover pumpkin bread or want to impress at your next holiday gathering, this bread pudding is sure to satisfy every sweet tooth. Let’s dive into this easy-to-make recipe that brings together the best of fall’s harvest in every bite.

Pumpkin Raisin Pecan Bread Pudding

1 1lb. loaf Spiced Pumpkin Spice Bread*
½ cup Vanilla Cream Cheese**
6 large eggs
2/3 cup cinnamon sugar butter, softened
½ cup heavy cream
1 cup raisins
1 cup dried cranberries
1 cup finely chopped pecans

2 Tbs. powdered sugar

Preheat the oven to 375°F.

Chop the prepared Pumpkin Spice Bread into 1” cubes.

Prepare the Vanilla Cream Cheese**, keeping it super cold, and chopping it into 1” cubes.

In a large bowl, whip together the eggs, butter, cream, raisins, cranberries, and pecans.

Prepare a Bundt cake pan by liberally spraying it with Baker’s Joy non-stick baking spray.

Add the cooled, sweetened cream cheese cubes to the pumpkin bread mixture and fill the prepared Bundt pan with the bread and cream cheese.

Pour the whisked egg mixture over the bread chunks.

Bake for 35-45 minutes, until bubbly brown.

Remove from oven and allow the eggs to set for at least one hour before inverting the Bundt cake ring onto a parchment-lined plate.

Cool further, for about 30 minutes.

Dust with powdered sugar before slicing and serving.

 

**Vanilla Cream Cheese
4 oz. cream cheese
1 cup powdered sugar
1 tsp. vanilla extract

Beat all ingredients until well combined.

Chill for several hours.