Pumpkin Praline Bread Pudding
Pumpkin praline bread pudding is a luxurious dessert that combines creamy pumpkin custard with a crunchy, caramelized praline topping. Perfect for fall gatherings, this versatile dish celebrates seasonal flavors and can be easily customized to suit any occasion.
Ingredients
Pumpkin Bread Pudding
- 1 pound loaf day-old bread French, Italian, or Challah, torn into small pieces
- 1 cup heavy cream
- 1 cup half and half
- 1 15-ounce can pumpkin puree
- 1½ cups granulated sugar
- 3 tablespoons melted butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice*
Praline Sauce
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
- ½ cup chopped toasted pecans
Pumpkin Pie Spice
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
Instructions
- Preheat the oven to 350°F.
- Prepare a 9x13-inch baking dish by spraying it with cooking spray. Place the torn pieces of bread evenly in the dish.
- 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 and well combined.
- Slowly pour the custard mixture over the bread pieces in the baking dish, ensuring all the bread is evenly coated.
- Bake in the preheated oven for approximately 1 hour, or until the bread pudding is set and the top is golden.
- While the bread pudding is baking, prepare the praline sauce. In a heavy saucepan over medium-low heat, combine the butter, heavy cream, and brown sugar. Stir the mixture and bring it to a gentle boil.
- Reduce the heat to low, add the chopped pecans, and stir. Allow the sauce to simmer for about 5 minutes, or until it thickens slightly.
- Once the bread pudding is done, remove it from the oven and let it cool slightly. Pour the warm praline sauce over the bread pudding before serving.