If you’re looking for the ultimate way to celebrate autumn flavors or wow your holiday guests, Pumpkin Praline Bread Pudding checks every box. Imagine pillowy-soft cubes of challah or brioche, soaked in a pumpkin custard and blanketed with a gooey, buttery pecan praline topping that’s just the right amount of crunchy and sweet. This is one of those comforting desserts you’ll crave again and again—it’s as delightful for a weekend brunch as it is for an after-dinner showstopper. Not only does Pumpkin Praline Bread Pudding satisfy pumpkin spice cravings, but it packs nostalgic warmth and crowd-pleasing magic into every bite.
Ingredients You’ll Need
These ingredients come together in the coziest embrace, and each one is essential to the luscious layers of flavor and texture in Pumpkin Praline Bread Pudding. Simple, familiar pantry staples really shine here, letting the seasonal pumpkin and praline notes take center stage.
- Day-old bread (6 cups, cubed): Slightly stale challah or brioche is perfect—its texture soaks up the custard without getting too soggy and brings a subtle sweetness to the base.
- Canned pumpkin purée (1 cup): This infuses the bread pudding with classic pumpkin flavor and ensures it’s extra moist and velvety.
- Whole milk (1 1/2 cups): Adds creaminess to the custard and balances the richness of the dessert.
- Heavy cream (1 cup): Gives the pudding its signature silky, decadent texture.
- Large eggs (3): They bind the ingredients together and provide just the right custardy firmness.
- Brown sugar (3/4 cup, packed): Adds caramel-like depth to both the custard and praline topping.
- Granulated sugar (1/4 cup): Helps brighten the sweetness and round things out.
- Vanilla extract (1 tablespoon): Elevates the flavor with comforting, fragrant notes.
- Pumpkin pie spice (1 1/2 teaspoons): The cozy blend of cinnamon, nutmeg, and cloves infuses every bite with fall vibes.
- Cinnamon (1/2 teaspoon for custard, 1/2 teaspoon for praline): A double-dose for warmth in both the pudding and crunchy topping.
- Salt (1/4 teaspoon): Just the right pop to balance the sweetness.
- Butter (2 tablespoons for greasing): Ensures the pudding lifts out beautifully and adds flavor to the crust.
- Pecans (1/2 cup, chopped): The key to that crunchy, nutty praline layer.
- Brown sugar for praline (1/2 cup): Melts over the pecans to create a crackly topping.
- Unsalted butter for praline (1/4 cup, melted): Binds the nuts and sugar together for a rich, golden crown.
- Powdered sugar for glaze (1/2 cup, optional): Whipped into a simple drizzle for an extra sweet finish.
- Milk or cream (1–2 tablespoons, for glaze): Just enough to make the glaze pourable and glossy.
- Vanilla extract for glaze (1/4 teaspoon): Adds a hint of luxurious vanilla to the finishing touch.
How to Make Pumpkin Praline Bread Pudding
Step 1: Prep the Baking Dish and Bread
Begin by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish with butter. This not only prevents sticking but also adds a rich, toasty flavor to the crispy edges. Scatter the cubed bread evenly in the dish—this makes sure every piece is hit with pumpkin custard later on.
Step 2: Whisk the Pumpkin Custard
In a big mixing bowl, whisk together the pumpkin purée, whole milk, heavy cream, eggs, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Make sure your mixture is smooth and fully combined; a little whisking now means silky, decadent bread pudding later.
Step 3: Assemble and Soak
Pour your pumpkin custard all over the bread cubes, making sure you get into every corner. Then gently press down on the bread with a spatula or clean hands so it soaks up the custard. Let the Pumpkin Praline Bread Pudding mixture rest for 15 to 20 minutes—this step guarantees every cube is infused with pumpkin-spiced goodness.
Step 4: Make the Praline Topping
Meanwhile, in a small bowl, mix together the chopped pecans, brown sugar, melted butter, and cinnamon. This praline topping will bake up gooey, nutty, and perfectly crisp—don’t be shy with those pecans! Sprinkle the mixture evenly across the surface of the soaked bread.
Step 5: Bake to Golden Perfection
Slide your pan into the preheated oven and bake for 45 to 50 minutes. You’ll know the Pumpkin Praline Bread Pudding is ready when the center is just set (not jiggly) and the top is beautifully golden with praline shards peeking through.
Step 6: Make and Drizzle the Glaze (Optional)
If you’re opting for the glaze, quickly whisk the powdered sugar, milk (or cream), and vanilla extract together until smooth and shiny. Drizzle it generously over the warm bread pudding just before serving. It adds an irresistible finishing touch.
How to Serve Pumpkin Praline Bread Pudding
Garnishes
A dusting of powdered sugar, a dollop of softly whipped cream, or a scoop of vanilla ice cream is pure bliss alongside the Pumpkin Praline Bread Pudding. For a cozy finishing touch, a drizzle of warm caramel or maple syrup sends everyone over the moon.
Side Dishes
This decadent bread pudding shines as a centerpiece, but if you want to serve a spread, pair it with fresh berries or a fruit salad to cut the richness. A mug of spiced chai or rich coffee is also the perfect match.
Creative Ways to Present
Try baking Pumpkin Praline Bread Pudding in individual ramekins for a plated, restaurant-style look, or serve it in rustic mason jars layered with extra whipped cream. For brunch, slice and griddle a piece in butter for the ultimate fall French toast upgrade.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), cover the bread pudding tightly and refrigerate for up to 4 days. The flavors deepen with time, making for an even more irresistible treat with each passing day.
Freezing
Pumpkin Praline Bread Pudding freezes surprisingly well! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before reheating so the texture stays custardy and lush.
Reheating
To reheat, cover with foil and warm in a 325°F oven until heated through (about 20 minutes for a big pan). For individual pieces, a quick zap in the microwave will do the trick—just don’t overdo it or the praline topping might lose its crunch.
FAQs
Can I use a different type Dessert
Absolutely! While challah or brioche gives a rich, tender base, French bread or even croissants will work and add their own unique texture to this Pumpkin Praline Bread Pudding.
Is it possible to make Pumpkin Praline Bread Pudding dairy free?
Yes—substitute full-fat coconut milk or a creamy oat milk for the dairy, and use vegan butter for both the pudding and praline topping. Just be aware that the flavor will shift a bit, but the result will still be delicious!
Can I assemble this ahead of time for a party?
Definitely. Assemble the bread pudding (without praline topping), cover, and refrigerate overnight. Add the praline topping just before baking. This makes it incredibly easy to serve Pumpkin Praline Bread Pudding fresh and warm for a crowd.
What’s the best way to prevent a soggy bread pudding?
Be sure to use day-old bread—fresh bread can turn into mush when soaked in custard. Also, let the mixture sit and absorb for at least 15 minutes before baking so the center cooks evenly.
Can I leave out the nuts in the praline topping?
Of course! If you need to avoid nuts, simply make the praline with brown sugar and butter, or swap in seeds like pumpkin or sunflower for a similar crunch without the allergens. It’s still Pumpkin Praline Bread Pudding magic.
Final Thoughts
I genuinely hope you find as much joy in making—and sharing—Pumpkin Praline Bread Pudding as I do every autumn. With its golden praline crunch and silky pumpkin custard, there’s just no better way to bring a little extra warmth to your kitchen. Give it a try and watch it become your new cold-weather favorite!
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Pumpkin Praline Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Praline Bread Pudding. A rich and comforting dessert perfect for autumn gatherings.
Ingredients
Main Bread Pudding:
- 6 cups day-old bread (cubed; challah or brioche works well)
- 1 cup canned pumpkin purée
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter (for greasing)
For the Praline Topping:
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (melted)
- 1/2 teaspoon cinnamon
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter. Spread bread cubes evenly in the dish.
- In a large bowl, whisk together pumpkin purée, milk, cream, eggs, sugars, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour the pumpkin custard over the bread and gently press to help soak the bread. Let sit for 15–20 minutes.
- In a small bowl, mix pecans, brown sugar, melted butter, and cinnamon. Sprinkle the praline mixture evenly over the top of the soaked bread. Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- If using the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm bread pudding just before serving.
Notes
- For added richness, substitute some of the milk with half-and-half.
- Serve warm with whipped cream, ice cream, or maple syrup.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 460
- Sugar: 32g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
