Go Back
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

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

  • 9x13 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 9x13 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.