Pumpkin Bread Pudding
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An easy pumpkin bread pudding with a praline topping recipe that will be the star of your Thanksgiving show! I made this for my family for the holidays and it was requested that we need to make this every year.
Every holiday season, I am asked to make multiple desserts and I usually stick to the category of pies- you know, apple pie, pecan pie, and pumpkin pie. This year, I decided I wanted to switch up and make a homemade bread pudding. I also wanted a pumpkin dessert on the table. So enter this dessert- pumpkin bread pudding.
Oh my. This has all the wonderful warm spices you come to expect from a pumpkin pie, the creaminess of pumpkin, and a delightful crunch of pecans and finishes with a rich carmelly sauce that gets drizzled over it right before serving.
Trust me, you will want to make this dessert for your next get together because of all the rave reviews and “mmmmmm” that you will hear echo across the table. Mmmm, music to my ears.
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What Kind Of Bread Is Best?
You want day old bread. Yes, day old. It will hold up better and not get too soggy when you soak the custard mixture in it. I love using either french bread, brioche, or Challah Bread.
If you only have fresh bread, don’t worry it will still work. Just let it dry out on your counter for a few hours, or toast in the oven for 10 minutes at 250oF.
Ingredients Needed
- Bread – You want to cube the bread up. You can cut it up or simply tear into smaller pieces.
- Heavy cream
- Milk- I used whole milk.
- Pumpkin Puree – You want the puree not the pumpkin pie filling. The pumpkin pie mix has added ingredients that we don’t want. So stick to the 100% puree which is just 100% pumpkin nothing else.
- Granulated Sugar
- Unsalted Buter – You can also use salted butter.
- Eggs
- Vanilla extract
- Ground cinnamon
- Pumpkin pie spice – If you don’t have any on hand (and I usually don’t) you can make your own pumpkin pie spice mix very easily.
- Brown sugar – I used light brown sugar but you can also use dark brown sugar. If you’ve run out read my full tutorial on how to make homemade brown sugar.
- Pecans – I recommend toasting the pecans first.
How To Make Pumpkin Bread Pudding
Assemble the bread pudding
Prepare bread. Preheat the oven to 350oF and grease a 9×13 baking dish. Place the bread cubes in the dish.
Make sure the bread gets good and soaked. And I like to after pouring the custard in, push the bread down into the custard so it ensure that the top pieces are soaked.
Make the praline sauce
Remove from the heat and stir in the vanilla.
Pour over bread pudding right before serving.
Make Ahead and Storage Instructions
You can assemble this bread pudding then cover and keep in the fridge in airtight container. Bake the next day as directed. Once bake, store covered in the fridge for up to 5 days.
Leftovers should keep frozen for up to 2 months. Just wrap it well and store in a plastic bag. Then let it thaw at room temperature and reheat before enjoying.
Serving Suggestions
You can simply serve with the praline sauce (or try some homemade caramel sauce) but for extra decadence I love topping with a dollop of Whipped Cream or try my Stabilized Whipped Cream.
For a bread pudding dessert serve with a scoop of Ice Cream.
More Recipes To Try
If you’re craving more pumpkin this season, then be sure to try my delicious and easy pumpkin chocolate chip cookies! Made with real pumpkin and pumpkin spice.
Or my easy pumpkin chocolate chip bread! It’s baked in a loaf pan so it comes together quickly!
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Pumpkin Praline Bread Pudding
Ingredients
For the bread pudding
- 1 pound (about 1 loaf) day old Bread (challah, brioche, French)
- 1 ½ cup (360mL) Heavy Cream
- ½ cup (120 mL) whole milk
- 15 ounces can Pumpkin Puree
- 1 ½ cups (300 g) Granulated Sugar
- 3 tablespoons Unsalted Butter melted
- 4 large Eggs room temperature
- 1 Tablespoon Vanilla extract
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon cinnamon
For the praline sauce
- 1 cup (2 sticks, 226 g) Unsalted Butter
- 1 cup (240 mL) Heavy Cream
- 1 cup (213 g) Packed Light Brown Sugar
- ¾ cup (86g) chopped, toasted pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare pan and preheat. Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Butter or lightly grease a 9×13 baking dish with cooking spray.
- Prepare bread. Tear bread into 1-inch pieces. Place torn pieces of bread into the bottom of the casserole dish. 1 pound (about 1 loaf) day old Bread (challah, brioche, French)
- Combine wet ingredients. In a large bowl, whisk together the heavy cream, milk, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, pumpkin pie spice, and cinnamon. 1 ½ cup (360mL) Heavy Cream ½ cup (120 mL) whole milk 15 ounces can Pumpkin Puree 1 ½ cups (300 g) Granulated Sugar 3 tablespoons Unsalted Butter 4 large Eggs 1 Tablespoon Vanilla extract 1 tablespoon Pumpkin Pie Spice 1 teaspoon cinnamon
- Pour over bread. Slowly pour the wet mixture over the bread pieces in the baking dish. Be sure to cover all the bread pieces. I like to squish the bread pieces on top to make sure it's soaked.
- Bake your bread pudding. Bake in a preheated oven for about 1 hour on middle rack until the custard is set. The top bread pieces should be golden brown.
- Make praline sauce. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, and stir in pecans. Simmer until the sauce thickens, for about 5-7 minutes. Remove the saucepan rom the heat and stir in the vanilla. If not using right away, cover and refrigerate. Warm back up again before serving. Serve the sauce over bread pudding. 1 cup (2 sticks, 226 g) Unsalted Butter 1 cup (240 mL) Heavy Cream 1 cup (213 g) Packed Light Brown Sugar ¾ cup (86g) chopped, toasted pecans 1 teaspoon vanilla extract
Notes
- Storage: Keep wrapped, stored in the fridge for up to 5 days.
- Use Day Old Bread – This will dry out the bread a bit, so it can hold up to soaking in all of that milk mixture.
- Use pumpkin puree – Make sure you grab a can of the puree not the mix which has extra ingredients!
- Make your own pumpkin pie spice mix and save a few dollars and an extra trip to the grocery store!
- Test when the recipe is done: Look for a golden brown top and still slightly soft interior.
- Substitute the pumpkin pie spice:
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
This is going to become an annual fall bake in my house. So easy, but sooooo delicious! The flavor and texture were perfect.
Yay! “Annual fall bake” is the highest compliment! I’m so thrilled you loved the flavor and texture. Enjoy it for many seasons to come!
Can you make this a day ahead? any suggestions
I would let it cool and cover with tinfoil and refrigerate and then warm back up in the oven before serving.
Such a stunning fall dessert! I love the praline topping so much — I could eat it with a spoon!
Thanks! Sometimes I do!
This looks super delicious and it is perfect for this season! Thank you for sharing this recipe, I cant wait to try this out!
thank you for your sweet feedback Ramona
Mmm, this looks and sounds so appealing! I love the addition of pralines – I can never get enough of them. Can’t wait to try this!
I’m excited too!
Adding this recipe to my holiday brunch menu. So delicious!
Fabulous addition!
This is a perfect holiday dessert and a delicious alternative to the usual pumpkin pie. Thanks for sharing!
thanks for popping in, Colleen
My husband is a huge bread pudding fan, as well as anything pumpkin! I have this on my list for Thanksgiving! Can’t wait to give it a try!
Let me know how it turns out for you
I’m a huge bread pudding fan, and this recipe is fabulous! The spice is right on, and the texture is perfectly custardy. Everyone should make this ASAP!
That’s so sweet, Amanda!
I could DRINK that praline sauce on its own, it’s so good! We think this is the perfect breakfast to serve on Thanksgiving morning,
haha – like maple syrup!
Bread pudding is so comforting and this looks like such a tasty variation. That praline sauce sounds amazing!
It sure is – let me know how it turns out for you.
Mmmm that looks so good. I am thinking it would be good with custard.
I cannot wait to hear what you think, Jacqueline, great idea!
I just bought some challah and came across this recipe and knew I had to make it for brunch. It was a hit!! Thank you so much!! Will be making again this Fall at least a few more times!
Excellent seasonal treat; thanks Tawnie.
You had me at pumpkin … and I love bread pudding. What a winning combo and so delicious. Thanks for sharing!
Perfect autumn combo, right?
My husband literally flipped for this recipe, thank you!!
😄😄 Yay!
This looks delicious. A very nice nice prelude to the holidays.
Thanks! It’s a great dessert for the holidays!