Pumpkin and Pecan Bread Pudding

Preparation info

  • Serves

    twelve

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Even by New Orleans standards, this is no ordinary bread pudding. Rich with the fall flavors of pumpkin and pecan, this version of bread pudding is best served not scooped into bowls, but sliced like a cake and elegantly presented on plates.

Ingredients

  • ¾ cup sugar
  • 3 whole eggs
  • 3 egg yolks

Method

  1. Preheat the oven to 250 degrees F. Whisk the sugar, whole eggs and yolks, halfand-half, cream, and vanilla in a large bowl to make a smooth custard. Combine the pumpkin, cinnamon, nutmeg, and ½