PUMPKIN PRALINE BREAD PERFECTION

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Author: Lady Maria
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Dreamy Pumpkin Praline Bread Pudding features a warm, golden-brown baked dessert topped with pecans, showcasing the rich flavors and textures of autumn.

I can almost smell the crisp autumn air and see the vibrant colors of fall just thinking about this recipe. Every year, my family begs me to make my famous bread pudding, and this Dreamy Pumpkin Praline Bread Pudding has become a seasonal sensation. It’s like a warm hug on a chilly day, and I’m so excited to share it with you. Today, I’m sharing all my secrets for the most amazing Dreamy Pumpkin Praline Bread Pudding you’ll ever make!

Let’s Make Dreamy Pumpkin Praline Bread Pudding!

Dreamy Pumpkin Praline Bread Pudding is shown in a close-up, tempting view.

Okay, friend, let’s dive into this incredible recipe! This isn’t just any bread pudding; it’s a symphony of fall flavors, textures, and aromas. Imagine the comforting warmth of pumpkin spice mingling with the sweet, nutty crunch of praline. Are you ready to create something truly special? I know you are!

What You’ll Need: The Ingredients

First things first, let’s gather our ingredients. Don’t worry, you probably have a lot of these in your pantry already!

For the Bread Pudding:

  • 1 loaf (about 1 pound) Brioche or Challah bread, cut into 1-inch cubes (day-old is best!)
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Praline Topping:

  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 1 cup chopped pecans or walnuts (or a mix!)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Step-by-Step Instructions: Bringing it to Life

Alright, let’s get cooking! Follow these steps, and I promise you’ll be amazed at the results. Don’t be intimidated; I’ll walk you through everything.

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Seriously, grease it well! We don’t want any sticking.
  2. Prepare the bread. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until lightly toasted. This helps prevent the bread pudding from becoming soggy. The kitchen will smell amazing already!
  3. Make the pumpkin custard. In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, eggs, egg yolks, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until everything is smooth and well combined. It should look like a beautiful, creamy orange dream.
  4. Assemble the bread pudding. Place the toasted bread cubes into the prepared baking dish. Pour the pumpkin custard evenly over the bread, making sure all the bread is soaked. Gently press down on the bread to ensure it’s submerged in the custard.
  5. Prepare the praline topping. While the bread is soaking, let’s get that praline topping going! In a medium saucepan, melt the butter over medium heat.
  6. Add the remaining praline ingredients. Stir in the brown sugar, heavy cream, pecans (or walnuts), cinnamon, and salt. Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth, about 3-5 minutes. It should be thick and bubbly – resist the urge to eat it straight from the pan (I know, it’s tempting!).
  7. Pour the praline topping. Carefully pour the praline topping evenly over the bread pudding. Try to distribute the nuts evenly.
  8. Bake the bread pudding. Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the bread pudding is set and the topping is golden brown and bubbly. A knife inserted into the center should come out mostly clean.
  9. Cool and serve. Let the bread pudding cool for at least 20 minutes before serving. This allows it to set up a bit more. Serve warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect finishing touch!

Success Tips for Dreamy Pumpkin Praline Bread Pudding

Want to guarantee bread pudding perfection? Here are my top tips:

  • Use Day-Old Bread: This is crucial! Day-old bread is drier and will absorb the custard better, preventing a soggy bread pudding. If you only have fresh bread, you can cube it and leave it out overnight to dry out.
  • Don’t Overbake: Overbaking will result in a dry bread pudding. The bread pudding is done when a knife inserted into the center comes out mostly clean. It should still be a little jiggly.
  • Soak the Bread Thoroughly: Make sure all the bread cubes are submerged in the custard. Press down gently to help them absorb the liquid.
  • Customize the Nuts: Pecans are classic for praline, but walnuts, almonds, or even a mix of nuts would work beautifully.
  • Make it Ahead: You can assemble the bread pudding up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add the praline topping just before baking. This is a lifesaver when you’re entertaining!

Variations and Delicious Add-Ins

Want to put your own spin on this recipe? Here are some fun variations and add-ins to try:

  • Chocolate Chips: Add ½ cup of chocolate chips (milk, dark, or semi-sweet) to the bread pudding for a chocolatey twist.
  • Dried Cranberries: Stir in ½ cup of dried cranberries for a touch of tartness and chewiness.
  • Caramel Sauce: Drizzle caramel sauce over the bread pudding before or after baking for an extra layer of sweetness.
  • Bourbon: Add 2 tablespoons of bourbon to the pumpkin custard for a warm, boozy flavor. (Use vanilla extract if you prefer an alcohol-free version, of course!)
  • Spiced Apples: Fold in diced, cooked apples spiced with cinnamon and nutmeg for a truly autumnal treat.

Serving Suggestions: Elevating the Experience

This Dreamy Pumpkin Praline Bread Pudding is delicious on its own, but here are some serving suggestions to take it to the next level:

  • Whipped Cream: A dollop of freshly whipped cream is always a welcome addition.
  • Vanilla Ice Cream: The cold creaminess of vanilla ice cream complements the warm, spiced bread pudding perfectly.
  • Caramel Sauce: A drizzle of homemade or store-bought caramel sauce adds an extra layer of sweetness and richness.
  • Maple Syrup: A drizzle of pure maple syrup adds a touch of autumnal flavor.
  • Coffee or Tea: Serve with a cup of hot coffee or tea for a cozy and comforting dessert experience.

Why This Recipe Works: The Science Behind the Magic

Let’s talk a little bit about why this recipe works so well. Understanding the science behind baking can help you become a more confident and successful baker.

  • The Bread: The bread acts as the foundation of the bread pudding, absorbing the custard and providing texture. Using day-old or toasted bread is crucial because it prevents the bread pudding from becoming soggy.
  • The Custard: The custard is the heart of the bread pudding, providing moisture, richness, and flavor. The combination of eggs, cream, milk, and sugar creates a smooth and creamy custard that perfectly complements the pumpkin and spices.
  • The Praline Topping: The praline topping adds sweetness, crunch, and nutty flavor. The butter, brown sugar, and pecans caramelize during baking, creating a delicious and irresistible topping.
  • The Pumpkin: Pumpkin puree adds moisture, flavor, and a beautiful orange color. It also provides a boost of nutrients, including vitamins A and C.
  • The Spices: Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, ginger, and cloves. These spices add depth and complexity to the flavor of the bread pudding, creating a cozy and comforting aroma.

Pairing Your Dreamy Pumpkin Praline Bread Pudding

Choosing the right beverage or accompanying dish can elevate your bread pudding experience even further. Here are some pairing suggestions:

  • Coffee: A strong, dark roast coffee pairs well with the sweetness of the bread pudding.
  • Tea: A chai tea or spiced black tea complements the warm spices in the bread pudding.
  • Dessert Wine: A sweet dessert wine, such as a Moscato or Sauternes, pairs beautifully with the richness of the bread pudding.
  • Spiced Cider: A warm spiced cider is a perfect autumnal accompaniment.
  • Vanilla Bean Ice Cream: The classic pairing of warm bread pudding and cold vanilla bean ice cream is always a winner.

Other Recipes You’ll Absolutely Love!

If you’re craving more fall flavors, be sure to check out some of my other favorite recipes! You’ll find something for every taste bud, I promise!

First, you absolutely HAVE to try my PUMPKIN CRISP. It’s so easy, it practically makes itself. Another great option is my PUMPKIN SNICKERDOODLES. They are soft, chewy, and bursting with pumpkin spice! And if you’re in the mood for a classic, you can’t go wrong with my Pumpkin Bread with Cream Cheese Frosting. It’s truly the best recipe ever!

Looking for something to serve for breakfast or brunch? My Baked French Toast Casserole is a crowd-pleaser and can be made ahead of time. And for a sweet treat any time of day, you’ll adore my Cinnamon Swirl Bread and the incredibly decadent Cinnamon Sugar Donut Bread.

Final Thoughts: Your Dreamy Pumpkin Praline Bread Pudding Awaits!

There you have it! A complete guide to creating the most Dreamy Pumpkin Praline Bread Pudding imaginable. From the warm spices to the crunchy praline topping, every bite is a taste of fall heaven. I know you’re going to love this recipe, and I can’t wait to hear about your baking adventures! So go ahead, preheat that oven, and let the magic begin. Happy baking, friend!

What kind of bread is best to use for this pumpkin praline bread pudding?

Brioche or Challah bread is recommended, cut into 1-inch cubes. Day-old bread works best because it’s drier and will absorb the custard better, preventing a soggy bread pudding.

Can I prepare the bread pudding in advance?

Yes, you can assemble the bread pudding up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add the praline topping just before baking.

What can I add to the bread pudding for a different flavor?

You can customize the bread pudding with chocolate chips, dried cranberries, caramel sauce, bourbon, or spiced apples.

How do I know when the bread pudding is done baking?

The bread pudding is done when a knife inserted into the center comes out mostly clean. It should still be a little jiggly. Avoid overbaking, which will result in a dry bread pudding.

Dreamy Pumpkin Praline Bread Pudding features a warm, golden-brown baked dessert topped with pecans, showcasing the rich flavors and textures of autumn.
Lady Maria

Dreamy Pumpkin Praline Bread Pudding

This Dreamy Pumpkin Praline Bread Pudding is a comforting and flavorful dessert perfect for fall. Combining the warmth of pumpkin spice with the sweet, nutty crunch of praline, it’s a delightful treat that’s sure to impress. The bread pudding is made with a rich pumpkin custard and topped with a decadent praline sauce, creating a symphony of flavors and textures.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450

Ingredients
  

  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup 1 stick
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 1 cup chopped pecans or walnuts or a mix!
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Equipment

  • 9×13 inch baking dish
  • baking sheet
  • Large bowl
  • whisk
  • medium saucepan
  • measuring cups and spoons
  • Aluminum foil
  • knife

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until lightly toasted.
  3. In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, eggs, egg yolks, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
  4. Place the toasted bread cubes into the prepared baking dish. Pour the pumpkin custard evenly over the bread, making sure all the bread is soaked. Gently press down on the bread to ensure it’s submerged in the custard.
  5. In a medium saucepan, melt the butter over medium heat.
  6. Stir in the brown sugar, heavy cream, pecans (or walnuts), cinnamon, and salt. Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth, about 3-5 minutes.
  7. Carefully pour the praline topping evenly over the bread pudding.
  8. Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the bread pudding is set and the topping is golden brown and bubbly. A knife inserted into the center should come out mostly clean.
  9. Let the bread pudding cool for at least 20 minutes before serving. Serve warm or at room temperature.

Notes

For best results, use day-old bread to prevent a soggy bread pudding. Ensure the bread is well-soaked in the custard. Don’t overbake the bread pudding; it should be slightly jiggly in the center. The bread pudding can be assembled up to 24 hours in advance and refrigerated; add the praline topping just before baking. Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
 Maria Monroe

Welcome to my kitchen—I’m  Maria Monroe, and if you’re anything like me, you believe food should tell a story So whether you’re here to try something new, reimagine a classic, or just spend some quiet time in the kitchen, I’m so glad you stopped by. Pour a cup of something cozy and stay awhile.
Let’s be friends!

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