A cozy Fall dessert soaked in a rich, spiced custard and topped with a buttery pecan praline sauce!
Pumpkin Praline Bread Pudding
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Instead of feeling like I am just throwing things out there and hoping they will stick, I have been given tools for strategy. Those tools are easy to understand and implement and I have a system now instead of guessing. The data I use to measure success is improving! I will forever be grateful to my husband for recognizing the importance of belonging to the group and seeing it as an investment!
Speaking of investment, this Pumpkin Praline Bread Pudding will be the best use of your time in the kitchen this Thanksgiving! To be honest, making bread pudding is never the first thing to come to mind when planning holiday baking. But this cozy pumpkin dessert soaked in a rich, spiced custard and topped with a buttery pecan praline sauce?! THIS is an exception. Everyone will be raving about it!
You might like some of my other favorite pumpkin recipes, like Pumpkin Pecan Cobbler, Stuffed Pumpkin French Toast, Pumpkin Bread, Pumpkin Cheesecake Cookies, and Pumpkin French Toast Casserole!
What You’ll Need for the Pumpkin Pie Spice:
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Allspice
The Bread Pudding:
- 1 lb loaf Challah Bread, Day Old
- 1 cup Heavy Cream
- 1 cup Half & Half
- 1 (15 oz) can Pumpkin Puree
- 1 1/2 cups Sugar
- 3 tbsp Butter, Melted
- 4 Eggs
- 2 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
And the Praline Sauce:
- 1 cup Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Pecans, Chopped
How to Make Pumpkin Praline Bread Pudding
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray.
- Tear 1 lb day old loaf of challah bread into pieces and place in the pan.
- In a small bowl, make the pumpkin pie spice whisk together 2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves, and 1/2 tsp ground allspice. Set aside.
- In a large bowl, whisk together 1 cup heavy cream, 1 cup half & half, 1 (15 oz) can pumpkin puree, 1 1/2 cups sugar, 3 tbsp melted butter, 4 eggs, 2 tsp vanilla, and 1 tbsp homemade pumpkin pie spice.
- Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake for 1 hour.
- In the meantime, make the praline sauce in a sauce pan over medium heat, by stirring together 1 cup butter, 1 cup heavy cream, and 1 cup brown sugar. Bring to a boil.
- Reduce the heat to low and stir in 1/2 cup chopped pecans. Simmer until the sauce thickens, for about 5 minutes.
- Pour over bread pudding to serve.
More Pumpkin Recipes:
- Pumpkin Pecan Cobbler
- Stuffed Pumpkin French Toast
- 3-Ingredient Pumpkin Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Coffee Cake
- Pumpkin Cheesecake Cookies
- Pumpkin Bread
- Pumpkin French Toast Casserole
- Pumpkin Roll
- Baked Pumpkin Custard Cups
- Pumpkin Cake
- Mini Pumpkin Cheesecakes
- Pumpkin Cheesecake Crescent Muffins
- Cranberry Pumpkin Cake
- Pumpkin Pie Cake Bars
- No Bake Triple Layer Pumpkin Pie
Pumpkin Praline Bread Pudding
Pumpkin Praline Bread Pudding, a cozy Fall dessert soaked in a rich, spiced custard and topped with a buttery pecan praline sauce!
Ingredients
Pumpkin Pie Spice
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Allspice
Bread Pudding
- 1 lb loaf Challah Bread, Day Old
- 1 cup Heavy Cream
- 1 cup Half & Half
- 1 (15 oz) can Pumpkin Puree
- 1 1/2 cups Sugar
- 3 tbsp Butter, Melted
- 4 Eggs
- 2 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
Praline Sauce
- 1 cup Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Pecans, Chopped
Instructions
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray.
- Tear day old loaf of bread into pieces and place in the pan.
- In a small bowl, make the pumpkin pie spice by whisking together cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice. Set aside.
- In a large bowl, whisk together heavy cream, half & half, pumpkin puree, sugar, melted butter, eggs, vanilla, and homemade pumpkin pie spice.
- Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake for 1 hour.
- In the meantime, make the praline sauce in a sauce pan over medium heat, by stirring together butter, heavy cream, and brown sugar. Bring to a boil.
- Reduce the heat to low and stir in chopped pecans. Simmer until the sauce thickens, for about 5 minutes.
- Pour over bread pudding to serve.
Notes
Recipe Credit: Flavor Mosaic
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