Pumpkin Praline Bread Pudding
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
16
-
Calories
442 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Pumpkin Praline Bread Pudding
Description
The Pumpkin Praline Bread Pudding starts by layering pieces of day-old bread in a baking dish, then soaking them in a mixture of heavy cream, half and half, pumpkin puree, sugar, melted butter, eggs, vanilla, and pumpkin pie spice. Baking this custard-soaked bread creates a soft, moist texture with the spices blending throughout. The pumpkin puree adds a subtle earthiness and moisture to the pudding.
Meanwhile, the praline sauce is prepared on the stovetop by boiling butter, heavy cream, and brown sugar until it thickens, then toasted chopped pecans are stirred in for added texture and nutty flavor. This sauce is poured over individual servings of the bread pudding to provide a sweet, buttery contrast and crunchy pecan pieces.
This dessert is served warm, making it suitable for fall or holiday meals. The combination of pumpkin spice and praline sauce delivers seasonal flavors that complement the rich custard and bread base.
Ingredients
Pumpkin Bread Pudding
- 1 pound bread day old, loaf; French, Italian, or Challah; torn into small pieces
- 1 cup heavy cream
- 1 cup half and half
- 1 ounce can pumpkin puree
- 1-1/2 cups granulated sugar
- 3 tablespoon butter melted
- 4 egg
- 2 teaspoons vanilla
- 1 tablespoon pumpkin pie spice *
Praline Sauce
- 1 cup butter unsalted
- 1 cup heavy cream
- 1 cup brown sugar
- 1/2 cup pecan chopped, toasted
Pumpkin Pie Spice
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp cloves ground
- 1/2 tsp ground allspice
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
- In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
- Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake in a preheated oven at 350 for about 1 hour.
- 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.
- Pour over bread pudding to serve.
Notes
- If you want similar dessert ideas, consider crustless pumpkin pie, eggless pumpkin bread, German chocolate pecan pie, or eggnog tres leches cake for varied holiday sweets.
- Use day-old bread like French, Italian, or Challah for best texture in bread pudding.
- Toast pecans before adding to the praline sauce to enhance their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 138mg | 46% |
| Sodium | 165mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
