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Pumpkin Praline Bread Pudding

Decadent Pumpkin Praline Bread Pudding for Your Thanksgiving Table

This Pumpkin Praline Bread Pudding is a delightful, creamy alternative to pumpkin pie perfect for your Thanksgiving table.
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Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Pudding
  • 1 pound day-old bread (French, Italian, or Challah) use day-old bread for optimal absorption
  • 1 cup heavy cream adds richness; whipping cream can be substituted
  • 1 cup half and half can substitute with whole milk for a lighter option
  • 1 15-ounce can pumpkin puree provides flavor and moisture
  • 1.5 cups granulated sugar or swap for brown sugar for a deeper flavor
  • 3 tablespoons melted butter adds richness and helps bind the mixture
  • 4 large eggs provides structure and sets the pudding
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice infuses it with holiday flavors
For the Praline Sauce
  • 1 cup unsalted butter for richness in the sauce
  • 1 cup heavy cream for a creamy texture
  • 1 cup brown sugar adds sweetness and caramel flavor
  • 0.5 cup chopped toasted pecans provides crunch
  • spices (for sauce) cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice

Equipment

  • 9x13 baking dish
  • Mixing Bowl
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 baking dish by greasing it.
  2. Tear the day-old bread into small bite-sized pieces and evenly spread it in the baking dish.
  3. In a mixing bowl, combine the heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla extract, and pumpkin pie spice. Whisk until smooth.
  4. Pour the custard over the bread pieces and press down gently. Let it sit for 10 minutes.
  5. Bake for about 60 minutes until the top is golden brown and slightly wobbly in the center.
  6. While baking, prepare the praline sauce by combining unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil, then simmer for 5 minutes until thickened.
  7. Stir in the chopped pecans and spices, allowing it to simmer for another minute.
  8. Serve the pudding warm, drizzled with the praline sauce, and optionally with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 5000IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Use day-old bread for best results and allow soaking time for optimal texture.

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