Pumpkin Praline Bread Pudding

This cozy Pumpkin Praline Bread Pudding transforms day-old bread into a decadent autumn dessert that warms both body and soul. The combination of pumpkin custard-soaked bread topped with buttery praline sauce creates a dessert worthy of any holiday table, yet simple enough for Sunday family dinners.

I first made this bread pudding when looking for a way to use leftover bread from Thanksgiving dinner. The praline sauce elevated it from good to unforgettable, and now my family specifically requests it for our autumn celebrations.

Ingredients

• Day old bread: the drier texture absorbs the custard beautifully, choose French, Italian or Challah for best results
• Heavy cream and half and half: creates richness that makes this dessert truly decadent
• Pumpkin puree: provides moistness and classic fall flavor, use canned for convenience
• Granulated sugar: balances the spices with just the right sweetness
• Melted butter: adds richness and helps create that wonderful moist texture
• Eggs: act as the binding agent that holds everything together
• Vanilla: enhances all the other flavors in the pudding
• Pumpkin pie spice: the signature flavor blend that makes this truly taste like autumn
• Unsalted butter for sauce: allows you to control the saltiness in the final praline topping
• Brown sugar: creates that deep caramel flavor in the praline sauce
• Chopped toasted pecans: add essential crunch and nutty flavor to complement the soft pudding

Step-by-Step Instructions

Prepare the baking dish:

Begin by preheating your oven to 350 degrees F and spray a 9x13 baking dish generously with cooking spray. This prevents sticking and makes serving much easier later. Tear your day old bread into small pieces roughly an inch in size and arrange them evenly in the baking dish.

Create the pumpkin custard:

In a large bowl, whisk together the heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, and pumpkin pie spice until completely smooth. Take your time with this step to ensure the eggs are fully incorporated without any streaking. The mixture should be a beautiful warm orange color with a smooth consistency.

Combine bread and custard:

Slowly pour the pumpkin custard mixture over the torn bread pieces, making sure to cover every piece. Use a spatula to gently press down on the bread to help it absorb the custard. Pay special attention to corners and edges where dry pieces might hide.

Bake to perfection:

Place the baking dish in your preheated oven and bake for approximately 1 hour. The bread pudding is done when the center is set but still slightly jiggly, and the top has turned a beautiful golden brown. The edges will be slightly puffed and pulling away from the sides of the dish.

Prepare the praline sauce:

While the bread pudding bakes, make the sauce by combining butter, heavy cream, and brown sugar in a heavy saucepan over medium low heat. Stir constantly until the mixture comes to a boil, then reduce heat to low. Add the chopped toasted pecans and continue simmering for about 5 minutes until the sauce thickens enough to coat the back of a spoon.

Serve and enjoy:

Pour the warm praline sauce generously over the baked bread pudding just before serving. The warm sauce will soak partially into the bread pudding, creating pockets of sweet buttery goodness throughout.

Save

The praline sauce is what truly makes this bread pudding special. I discovered this recipe during a particularly challenging autumn when comfort food was exactly what my family needed. The warm spices combined with the buttery praline topping created something that felt like a hug in dessert form. My grandmother always said food made with love tastes better, and this recipe proves her right every time.

Make Ahead Options

This bread pudding actually improves with time, making it perfect for busy holiday planning. Prepare the bread pudding portion up to 2 days ahead and refrigerate covered tightly with plastic wrap. When ready to serve, bring to room temperature for 30 minutes, then reheat in a 300°F oven for about 20 minutes until warmed through. Make the praline sauce fresh just before serving for the best texture and flavor.

Perfect Bread Selection

The bread you choose significantly impacts the final texture of your pudding. Day old bread is essential because fresh bread will become too soggy. Challah creates the most luxurious texture with its eggy richness, while French bread offers more structure. For an interesting twist, try using cinnamon raisin bread which pairs beautifully with the pumpkin flavors. Whatever bread you choose, make sure it has some substance to stand up to the custard.

Serving Suggestions

This bread pudding shines as the centerpiece of a dessert table, but consider a few accompaniments to make it even more special. A dollop of lightly sweetened whipped cream adds a cloud like contrast to the dense pudding. For an impressive presentation, serve individual portions in ramekins topped with the praline sauce and a sprinkle of cinnamon. This dessert pairs wonderfully with coffee, especially a rich dark roast that complements the sweet praline sauce.

Recipe FAQs

→ What type of bread works best for this pudding?

Day-old French, Italian, or Challah bread works best because these breads have the right texture to absorb the custard while maintaining structure. Using day-old bread is important as it's slightly drier and will soak up more of the pumpkin mixture without becoming too soggy.

→ Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding up to 24 hours in advance and refrigerate it covered. Allow it to come to room temperature before baking. The praline sauce can be made up to 3 days ahead and gently reheated before serving.

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

The bread pudding is done when it's puffed up, set in the center, and golden brown on top. You can insert a knife in the center - it should come out clean with perhaps a few moist crumbs, but not wet custard.

→ Can I freeze leftover bread pudding?

Yes, you can freeze the baked bread pudding (without the praline sauce) for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm. Make the praline sauce fresh for best results.

→ Can I substitute canned pumpkin pie filling for the pumpkin puree?

No, don't use pumpkin pie filling as it already contains sugar and spices. The recipe calls for plain pumpkin puree which allows you to control the sweetness and spice levels. If you only have pumpkin pie filling, you would need to reduce the sugar and spices in the recipe.

→ What can I serve with this bread pudding?

While the praline sauce is delicious on its own, you can also serve the bread pudding with vanilla ice cream, freshly whipped cream, or a sprinkle of powdered sugar. For an extra-special touch, add additional toasted pecans on top before serving.