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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 Christmas, I am asked to make multiple desserts and I usually stick to the category of pies- you know, apple, pecan, pumpkin. This year, I decided I wanted to switch up and make a bread pudding. I also wanted a pumpkin dessert on the table. So enter this dessert- pumpkin praline 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.
Why is stale bread better for bread pudding?
You want to use day old, stale bread for bread pudding because a drier bread will soak up the custard a bit better, but also not become soggy like.
If you have fresh bread on hand and want to make bread pudding, then make sure to leave it on the counter to dry out for a few hours or dry it out in the oven. Cube up the bread and toast it in the oven for 10 minutes at 250oF.
Ingredients Needed
Ingredient notes
- 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 or Challah Bread.
- Half and Half – If you can’t find half and half then replace with half cream and half milk.
- Pumpkin Puree – You want the puree not the mix. 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.
- 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.
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 torn pieces of bread in the dish.
- Whisk together wet mixture. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, cinnamon and pumpkin pie spice.
- Pour over bread. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake your bread pudding. Bake in a preheated oven for about 1 hour on middle rack until the custard is set.
Make the praline sauce
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes;.
- Remove from the heat and stir in the vanilla.
- Pour over bread pudding right before serving.
Recipe Tips
- 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. 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.
- 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!
- 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.
- Choose an eggy bread. I love using brioche or challah. But a French bread or white bread will also work.
And if you are simply wicked like my family, add a dollop of fresh whipped cream at the end.
Recipe FAQ’s
Yes you can. You can substitute the spice with:
-1 1/2 teaspoons cinnamon
-1/2 teaspoon nutmeg
-1-/4 teaspoon ginger
-1/4 teaspoon cloves
The bread pudding should be golden brown on top, and not liquidy, but still soft underneath.
Yes, store covered in the fridge for up to 5 days.
Yes but you want to let it dry out a bit. Let it sit out on the counter for a few hours, or cube it up and toast in a 250oF oven for 10 minutes before using.
Yes leftovers should keep 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
More Recipes To Try:
Pumpkin Praline Bread Pudding
Ingredients
For the bread pudding
- 1 pound (about 1 loaf) day old Bread (challah, brioche, French)
- 1 cup (240 mL) Heavy Cream
- 1 cup (240 mL) Half and Half
- 1 15- ounce can Pumpkin Puree
- 1 1/2 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
- 3/4 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.
- Combine wet ingredients. In a large bowl, whisk together the heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, pumpkin pie spice, and 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.
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!
- Substitute half and half: If you don’t have this ingredient in your store don’t worry. Half and half is basically half cream and half milk. You can substitute equal parts milk and cream for the half and half called for in the recipe.
- 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
Stephanie Lai says
Can you make this a day ahead? any suggestions
Heather says
I would let it cool and cover with tinfoil and refrigerate and then warm back up in the oven before serving.
Chenée says
Such a stunning fall dessert! I love the praline topping so much — I could eat it with a spoon!
Heather says
Thanks! Sometimes I do!
Ramona says
This looks super delicious and it is perfect for this season! Thank you for sharing this recipe, I cant wait to try this out!
Heather says
thank you for your sweet feedback Ramona
Jessica says
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!
Heather says
I’m excited too!
Gwynn says
Adding this recipe to my holiday brunch menu. So delicious!
Heather says
Fabulous addition!
Colleen says
This is a perfect holiday dessert and a delicious alternative to the usual pumpkin pie. Thanks for sharing!
Heather says
thanks for popping in, Colleen
Liz says
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!
Heather says
Let me know how it turns out for you
Amanda Dixon says
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!
Heather says
That’s so sweet, Amanda!
Marta says
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,
Heather says
haha – like maple syrup!
Caroline says
Bread pudding is so comforting and this looks like such a tasty variation. That praline sauce sounds amazing!
Heather says
It sure is – let me know how it turns out for you.
Jacqueline Meldrum says
Mmmm that looks so good. I am thinking it would be good with custard.
Heather says
I cannot wait to hear what you think, Jacqueline, great idea!
Tawnie Kroll says
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!
Heather says
Excellent seasonal treat; thanks Tawnie.
Traci says
You had me at pumpkin … and I love bread pudding. What a winning combo and so delicious. Thanks for sharing!
Heather says
Perfect autumn combo, right?
sue says
My husband literally flipped for this recipe, thank you!!
Heather says
😄😄 Yay!
Platter Talk says
This looks delicious. A very nice nice prelude to the holidays.
Heather @Boston Girl Bakes says
Thanks! It’s a great dessert for the holidays!