Pumpkin Praline Bread Pudding Perfection
This Pumpkin Praline Bread Pudding is a decadent fall dessert that combines the comforting flavors of pumpkin spice with a crunchy, buttery praline topping. It's make-ahead friendly and perfect for holiday gatherings or a cozy autumn evening.
Equipment
- 9x13 inch baking dish
- Baking Sheet
- Large bowl
- Medium bowl
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Oven
- Toothpick
Ingredients
- 8 cups stale bread, cubed such as challah, brioche, or French bread
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup pumpkin puree not pumpkin pie filling!
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- ½ cup 1 stick
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
- Pinch of salt
Instructions
- Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until slightly dried out. Let cool slightly.
- In a large bowl, whisk together the milk, heavy cream, eggs, pumpkin puree, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined. Make sure there are no lumps of pumpkin puree.
- Place the dried bread cubes in a large bowl and pour the custard mixture over the top. Gently press down on the bread to ensure it's fully submerged in the custard. Let it soak for at least 30 minutes, or up to 1 hour, stirring occasionally to ensure even soaking.
- While the bread is soaking, make the praline topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, pecans, and salt. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sugar is dissolved and the mixture is slightly thickened.
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Pour the soaked bread mixture into the prepared baking dish.
- Pour the praline topping evenly over the bread pudding mixture. Make sure to spread the pecans evenly.
- Bake for 45-55 minutes, or until the bread pudding is set and the praline topping is bubbly and golden brown. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the bread pudding cool for at least 15 minutes before serving. Serve warm.
Notes
For best results, use stale bread and don't skip the soaking time. Watch the praline topping carefully to prevent burning. Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Consider serving with whipped cream, vanilla ice cream, caramel sauce, or a dusting of powdered sugar.