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5 from 12 votes

Pumpkin Praline Bread Pudding

A rich pumpkin bread pudding topped with a caramel pecan sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 493kcal
Author: Heather Perine

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 9x13 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

Nutrition

Calories: 493kcal | Carbohydrates: 50g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 135mg | Sodium: 173mg | Potassium: 188mg | Fiber: 1g | Sugar: 33g | Vitamin A: 5400IU | Vitamin C: 1.6mg | Calcium: 82mg | Iron: 1.8mg