Pumpkin Praline Bread Pudding

"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!"

- Boston Girl Bakes

key ingredient

Pumpkin Pie Spice


For the bread pudding – day old Bread (such as French, Italian, or Challah) – Heavy Cream – Half and Half – Pumpkin Puree (not pumpkin pie mix) – Granulated Sugar – Unsalted Butter melted – Eggs room temperature – Vanilla extract – Pumpkin Pie Spice – Cinnamon For the praline sauce – Unsalted Butter – Heavy Cream – Packed Light Brown Sugar – Chopped Toasted Pecans – Vanilla extract

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Pumpkin Praline Bread Pudding


16 Servings



total time

1 Hour  15 Minutes

prep time

15 Minutes

1. Prepare pan and preheat. Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray.


2. Prepare bread. Place torn pieces of bread in the dish, about 1-inch cubes.


3. 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.


4. Pour over bread. Slowly pour the batter 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.


5. Bake your bread pudding. Bake in a preheated oven for about 1 hour on middle rack until the custard is set.


6. Make praline sauce. While the bread pudding is baking, 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


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