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Pumpkin Praline Bread Pudding

Pumpkin Praline Bread Pudding: A Cozy Fall Delight

Indulge in this Pumpkin Praline Bread Pudding, a luxurious alternative to pumpkin pie, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Soaking Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 pound Day-Old Bread French, Italian, or Challah works best.
  • 1 cup Heavy Cream Can substitute with full-fat coconut cream.
  • 1 cup Half and Half Can use milk mixed with light cream.
  • 1 15-ounce can Pumpkin Puree Ensure it's pure pumpkin with no added sugar.
  • 1.5 cups Granulated Sugar Consider using brown sugar for deeper flavor.
  • 3 tbsp Melted Butter Coconut oil can be a dairy-free alternative.
  • 4 Eggs Vegans can replace with flax or chia eggs.
  • 2 tsp Vanilla Extract Opt for pure vanilla for best taste.
  • 1 tbsp Pumpkin Pie Spice Homemade substitutes work well if needed.
For the Praline Sauce
  • 1 cup Unsalted Butter Margarine or vegan butter can work as a substitute.
  • 1 cup Brown Sugar Granulated sugar can be used instead.
  • 0.5 cup Chopped Toasted Pecans Omit for nut-free version or substitute walnuts.
  • 2 tsp Cinnamon Essential in both pudding and sauce.
  • 1/8 tsp Nutmeg Feel free to adjust with additional spices.
  • 1/4 tsp Ground Ginger Feel free to adjust with additional spices.
  • 1/4 tsp Ground Cloves Feel free to adjust with additional spices.
  • 1/2 tsp Ground Allspice Feel free to adjust with additional spices.

Equipment

  • 9x13 baking dish
  • Mixing Bowl
  • whisk
  • Saucepan

Method
 

Step-by-Step Instructions for Pumpkin Praline Bread Pudding
  1. Preheat your oven to 350°F (175°C) and generously grease a 9x13 baking dish.
  2. Tear the day-old bread into small, bite-sized pieces and spread it evenly across the greased baking dish.
  3. In a large mixing bowl, whisk together the heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla extract, and pumpkin pie spice until smooth.
  4. Pour the custard mixture evenly over the layer of torn bread, ensuring all pieces are submerged.
  5. Bake in the preheated oven for approximately 1 hour until the custard is set and golden brown on top.
  6. In a saucepan, combine unsalted butter, heavy cream, and brown sugar over medium heat. Bring to a boil, then reduce heat and add chopped pecans, simmering for about 5 minutes until thickened.
  7. Serve warm by drizzling the praline sauce over each portion of the Pumpkin Praline Bread Pudding.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 3500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Allow the bread to soak in the custard mixture for at least 30 minutes before baking for deeper flavor integration. Experiment with toppings like whipped cream or vanilla ice cream to elevate the dish.

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