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
Scale
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
