Pumpkin Praline Bread Pudding (Print Version)
Tender bread soaked in pumpkin custard, baked until golden, and topped with a decadent praline pecan sauce for ultimate comfort.
# Ingredients:
→ Pumpkin Bread Pudding
01 -
1 pound loaf day-old bread (French, Italian, or Challah), torn into small pieces
02 -
1 cup heavy cream
03 -
1 cup half and half
04 -
15-ounce can pumpkin puree
05 -
1 1/2 cups granulated sugar
06 -
3 tablespoons melted butter
07 -
4 eggs
08 -
2 teaspoons vanilla extract
09 -
1 tablespoon pumpkin pie spice
→ Praline Sauce
10 -
1 cup unsalted butter
11 -
1 cup heavy cream
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1 cup brown sugar
13 -
1/2 cup chopped toasted pecans
→ Pumpkin Pie Spice
14 -
2 teaspoons cinnamon
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1/8 teaspoon nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/2 teaspoon ground allspice
# Steps to Follow:
01 -
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and place torn pieces of bread in the dish.
02 -
In a large bowl, whisk together heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla extract, and pumpkin pie spice.
03 -
Slowly pour the custard mixture over the bread pieces in the baking dish, ensuring all bread is evenly coated.
04 -
Bake in a preheated oven at 350°F for approximately 1 hour.
05 -
While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together butter, heavy cream, and brown sugar. Bring the mixture to a boil.
06 -
Reduce heat to low and stir toasted pecans into the mixture. Simmer until the sauce thickens, about 5 minutes.
07 -
Pour the praline sauce over the baked bread pudding before serving.
# Additional Notes:
01 -
This recipe works best with day-old bread that has a sturdy texture, such as French or Challah.