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
Scale
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
