Pumpkin Praline Bread Pudding Recipe
If you’re searching for a swoon-worthy fall dessert that brings together all your favorite cozy flavors, Pumpkin Praline Bread Pudding will sweep you off your feet. Imagine warm, custardy bread pudding filled with pumpkin, swirled with fragrant spices, and crowned with a buttery, pecan praline crunch. It’s a glorious mash-up of autumn nostalgia and decadent southern comfort, delightfully easy yet totally impressive, and it’ll make your whole kitchen smell like pumpkin spice heaven!
Ingredients You’ll Need
Every ingredient in this recipe pulls double duty by adding flavor, richness, and texture. Don’t be intimidated; it’s surprisingly simple to create something truly special when each component is chosen with care. Here’s what you’ll need for your unforgettable Pumpkin Praline Bread Pudding:
- Bread (6 cups, day-old, cubed – brioche, challah, or French bread): Stale, rich bread soaks up the creamy pumpkin custard without turning mushy – opt for one with a tender crumb for the best results.
- Whole milk (1 1/2 cups): Adds moisture and richness to the custard, ensuring a perfectly tender pudding.
- Heavy cream (1 cup): Gives the dessert its signature silky texture and creamy mouthfeel.
- Pumpkin puree (1 cup, canned): Lends earthy sweetness and that quintessential orange hue—make sure you’re using pure pumpkin, not pumpkin pie filling!
- Large eggs (3): Essential for setting the custard, eggs help hold everything together while adding luxurious texture.
- Brown sugar (3/4 cup): Deepens the flavor with caramel notes, rounding out the spices and pumpkin.
- Granulated sugar (1/4 cup): Balances the brown sugar and enhances the overall sweetness.
- Vanilla extract (1 tablespoon): Brings warmth and rounds out the dessert with mellow, fragrant notes.
- Pumpkin pie spice (1 1/2 teaspoons): The heart of this dish, it delivers fragrant cinnamon, nutmeg, ginger, and clove flavors.
- Cinnamon (1/2 teaspoon): For extra warmth and aroma, both in the custard and the praline topping.
- Salt (1/4 teaspoon): Just enough to sharpen the sweetness and accentuate all the autumn flavors.
- Pecans (1/2 cup, chopped): The star of the praline topping—crunchy, toasty, and downright irresistible.
- Brown sugar for topping (1/4 cup): Helps create a caramelized, sweet crust with the pecans.
- Butter for topping (2 tablespoons, melted): Ensures the topping bakes up golden and rich.
- Cinnamon for topping (1/2 teaspoon): Infuses a little extra spice into every bite of praline.
- Heavy cream for sauce (1/2 cup, optional): Adds even more decadence if you choose to make the optional drizzle.
- Brown sugar for sauce (1/4 cup, optional): Melts into the cream for a melt-in-your-mouth finishing touch.
- Butter for sauce (1 tablespoon, optional): Rounds out the sauce, making it silky and glossy.
- Vanilla extract for sauce (1/2 teaspoon, optional): Lends the sauce heavenly aroma and flavor.
How to Make Pumpkin Praline Bread Pudding
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your Pumpkin Praline Bread Pudding won’t stick and makes cleanup a breeze. Cube your day-old bread into hearty pieces—it soaks up the pumpkin custard and gives every bite that irresistible texture.
Step 2: Mix the Pumpkin Custard
In a large bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, both sugars, vanilla, pumpkin pie spice, cinnamon, and salt until the mixture is completely smooth. Take a moment to appreciate how luscious and fragrant this custard is; it’s the backbone of your bread pudding!
Step 3: Soak the Bread
Scatter the cubed bread evenly into your prepared baking dish, then pour that dreamy pumpkin custard all over the top. Press the bread gently so all cubes soak up the flavor-packed mixture. Let it rest for 15–20 minutes for maximum absorption—trust me, it’s worth every second!
Step 4: Prepare and Add the Praline Topping
While your bread soaks, stir together the chopped pecans, brown sugar, melted butter, and cinnamon in a small bowl. Sprinkle this praline magic evenly across the top of the pudding. This step is the secret to achieving that dazzling, crunchy finish on your Pumpkin Praline Bread Pudding.
Step 5: Bake to Golden Perfection
Slide the pan into your preheated oven and bake for 45–50 minutes. You’ll know it’s ready when the top is golden and crisp, and the center is set (no more wobbling!). The aroma filling your kitchen is absolutely intoxicating.
Step 6: Optional Praline Sauce
If you’re feeling extra indulgent, whip up the optional sauce! Combine cream, brown sugar, and butter in a saucepan over medium heat and simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla. Drizzle over warm Pumpkin Praline Bread Pudding for pure dessert bliss.
How to Serve Pumpkin Praline Bread Pudding
Garnishes
Add a flourish with whipped cream, a dusting of cinnamon, or a handful of toasted pecans for crunch and style. The optional praline sauce is a must for anyone who loves gooey, decadent desserts. If you really want to impress, a little orange zest or even a scoop of vanilla ice cream brings this treat to new heights.
Side Dishes
This bread pudding is so spectacular it hardly needs a side, but if you’re serving it at a festive dinner, pair it with fresh fruit (like poached pears or sliced apples) to balance the sweetness. Strong coffee or chai tea beautifully complements the warm spices and rich pumpkin flavor in Pumpkin Praline Bread Pudding.
Creative Ways to Present
Try baking the bread pudding in individual ramekins for dinner party-worthy charm, or use cookie cutters to create fun autumn shapes for a kids’ table. For an eye-catching brunch centerpiece, serve Pumpkin Praline Bread Pudding on a big wooden board surrounded by caramel sauce, roasted nuts, and piles of fluffy whipped cream.
Make Ahead and Storage
Storing Leftovers
Have extra Pumpkin Praline Bread Pudding? Lucky you! Let it cool completely, then cover tightly or transfer to an airtight container. It’ll keep in the fridge for up to 4 days without losing its texture or flavor.
Freezing
This bread pudding freezes really well! Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready for a mini celebration, just thaw overnight in the fridge before reheating.
Reheating
To reawaken that fresh-baked magic, reheat individual portions in the microwave for about 30 seconds, or warm the whole dish in a 325°F oven (covered with foil) for 15–20 minutes. Don’t forget to add a fresh drizzle of warm praline sauce to bring it all back to life!
FAQs
Can I use a different kind of bread for Pumpkin Praline Bread Pudding?
Absolutely! Brioche, challah, or French bread all work beautifully, but you can experiment with leftover cinnamon rolls or croissants for an even richer twist—just be sure it’s a sturdy bread that can hold up to the custard.
Do I have to use canned pumpkin puree?
Canned pumpkin keeps things simple, but if you have a homemade pumpkin puree on hand, go ahead and use it! Just make sure to drain off any excess liquid so your bread pudding doesn’t get soggy.
How do I know when the bread pudding is done baking?
Your Pumpkin Praline Bread Pudding is ready when the center is set (not liquidy), and the top is golden and crisp. If you insert a knife in the center, it should come out mostly clean, with perhaps a little custardy cling.
Is the praline topping necessary?
While you could skip it, the praline topping is what sets this dessert apart. The contrast of crunchy, caramelized pecans with creamy pumpkin bread pudding creates the perfect bite every time!
Can I make Pumpkin Praline Bread Pudding ahead of time?
Yes, you can assemble the pudding, cover it, and refrigerate overnight before baking. Just let the dish come up to room temperature while you preheat the oven, then bake as directed for fresh, warm results.
Final Thoughts
If you’re longing for a dessert that captures the very essence of fall, you have to give Pumpkin Praline Bread Pudding a try. It’s cozy, crave-worthy, and sure to make you the happiest baker on the block—don’t be surprised if this sweet treat becomes a new seasonal tradition in your home!
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Pumpkin Praline Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this decadent Pumpkin Praline Bread Pudding. A rich and creamy pumpkin custard is poured over cubes of brioche, topped with a sweet pecan praline, and baked to golden perfection. Serve warm with a drizzle of homemade praline sauce for the ultimate seasonal dessert.
Ingredients
For the bread pudding:
- 6 cups day-old bread (cubed – brioche, challah, or French bread preferred)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3 large eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the praline topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons butter (melted)
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
For the optional sauce:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Place the cubed bread in the dish.
- Prepare the custard: In a large bowl, whisk together milk, cream, pumpkin puree, eggs, sugars, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour over the bread cubes.
- Add praline topping: Mix chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle over the bread mixture.
- Bake: Bake for 45–50 minutes until golden and set.
- Make optional sauce: Combine cream, brown sugar, and butter in a saucepan. Simmer, then stir in vanilla.
- Serve: Drizzle sauce over warm bread pudding and enjoy!
Notes
- You can prepare this ahead and bake before serving.
- Toast pecans for added crunch in the topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
