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This Pumpkin Praline Bread Pudding is made with brioche bread, homemade pumpkin spice custard and baked until perfectly golden and then topped with a caramel butter pecan sauce. This Pumpkin Bread Pudding with Caramel Pecan Sauce is the perfect Fall comfort food dessert.
It is officially October 1st so we can really bring on all things pumpkin and pumpkin spice! Have you tried my Best Pumpkin Bread Recipe or my Award Winning Pumpkin Pie? How about my Pumpkin Snickerdoodles Recipe? I have so many pumpkin recipes on Modern Honey because even if it is 100 degrees in Arizona, I would like to believe it is Fall inside my kitchen.
Nothing says fall like a warm, comforting dessert, and pumpkin praline bread pudding is one that captures all the flavors of the season.
Pumpkin bread pudding is beloved because it combines two comforting classics…pumpkin spice and custardy bread pudding. The addition of butter pecan caramel sauce adds the perfect amount of richness. It’s the perfect dessert for Fall!
What you will love about this Pumpkin Bread Pudding:
- It is so EASY to make! This isn’t a fancy dessert and so it isn’t fussy. You just throw in some bread cubes, a sweet pumpkin spiced custard, and bake it until firm. Then top it with a homemade caramel pecan praline sauce.
- The Caramel Pecan Praline Sauce…it adds a sweet, buttery richness and crunch from the toasted pecans, elevating the pumpkin bread pudding to the next level. If you love caramel, check out my Salted Caramel Bread Pudding Recipe.
- It is perfect for pumpkin lovers. If you’re a fan of pumpkin pie, this bread pudding is a richer, more decadent version of your favorite fall dessert. It has cozy fall flavors with the rich and warm pumpkin spice make this dessert the perfect fall comfort food.
Ingredients:
This recipe starts with a homemade pumpkin bread pudding and is topping with a buttery caramel pecan praline sauce. Everything is made from scratch and makes all of the difference!
Scroll down to the recipe card to find the amounts and instructions.
PUMPKIN BREAD PUDDING:
- Bread
- Heavy Cream
- Whole Milk or Half-n-Half
- Sugar
- Brown Sugar
- Butter
- Pure Pumpkin Puree
- Vanilla Extract
- Eggs
- Pumpkin Pie Spice
PRALINE SAUCE:
- Butter
- Brown Sugar
- Heavy Cream
- Pecans
How to make Pumpkin Bread Pudding with Caramel Pecan Sauce:
Prep the Bread: Start by cutting your chosen bread into 1-inch cubes. It’s best if the bread is slightly stale because it absorbs the custard mixture better. Set it aside in a greased 9×13-inch baking dish.
Make the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla, and pumpkin pie spice. Make sure everything is well combined. Pour the pumpkin custard mixture over the bread cubes, making sure to saturate all the bread pieces.
In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Pour butter-brown sugar mixture all over bread pudding and toss gently.
Bake. Remove from the refrigerator and bake at 350 degrees for 45-55 minutes. Remove the foil and bake for an additional 8-12 minutes or until the custard is set. Set the pudding aside while you prepare the caramel praline sauce.
Chill. Cover the baking dish and place in the refrigerator for about 30-60 minutes so it can absorb the custard.
Make the caramel pecan sauce. Heat a heavy-bottom saucepan over medium heat. Add the butter, brown sugar, and heavy cream. Stir the mixture with a whisk as it melts. Let it come to a gentle boil and bubble up for 2-3 minutes. Remove from heat and stir in the pecans.
Serve: Top the bread pudding with the caramel pecan sauce. Let the bread pudding cool for about 10 minutes before serving. May serve with whipped cream or ice cream.
FAQ’s:
What’s the Best Bread to Use for Bread Pudding?
Brioche: Offers a rich, buttery flavor. Its softness absorbs the custard well, making for a tender bread pudding.
Pros: Decadent and flavorful.
Cons: May become too soft if oversoaked.
Challah: A slightly sweet, egg-based bread that gives a chewy, hearty texture.
Pros: Adds subtle sweetness and structure.
Cons: Less buttery than brioche but still flavorful.
French Bread: Offers a firmer, crusty texture that’s great for soaking without getting too mushy.
Pros: Provides the best structure.
Cons: Less rich than brioche or challah.
Can I use fresh bread?
While fresh bread can be used, day-old or slightly stale bread is preferable because it holds its shape better and soaks up the custard without turning mushy.
Can I use any other spices?
Yes! If you prefer different spices, add 1 teaspoon of cinnamon, or 1/4 teaspoon of nutmeg or cloves to enhance the flavor.
Storage Ideas:
- Refrigerate: Store leftover bread pudding in an airtight container in the fridge for up to 3 days.
- Freeze: You can also freeze bread pudding by wrapping it tightly in plastic wrap and then in foil. To reheat, thaw in the fridge and then warm it up in the oven at 300°F for 15-20 minutes.
- Reheat: For best results, reheat in the oven to keep the topping crispy, rather than using a microwave.
Pumpkin praline bread pudding is a show-stopping dessert that’s surprisingly easy to make. With its layers of creamy, spiced custard and crispy, sweet topping, it’s the ultimate fall dessert.
Pumpkin Dessert Recipes:
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Pumpkin Praline Bread Pudding
Ingredients
- 1 lb. loaf Bread (Brioche, French, or Challah)
- 1 1/2 cups Heavy Cream
- 1 cup Whole Milk or Half-n-Half
- 4 large Eggs
- (1) 15-ounce can Pure Pumpkin Puree
- 2 teaspoons Vanilla Extract
- 1 1/2 to 2 teaspoons Pumpkin Spice
- 1/2 teaspoon Cinnamon
- 4 Tablespoons Butter
- 1 cup Sugar
- 1 cup Brown Sugar
Caramel Pecan Praline Sauce:
- 1/2 cup Salted Butter
- 1 1/2 cups Brown Sugar
- 1 cup Heavy Cream
- 1 to 1 1/2 cups Pecans
Instructions
- Prep the Bread: Start by cutting your chosen bread into 1-inch cubes. It’s best if the bread is slightly stale because it absorbs the custard mixture better. Set it aside in a greased 9×13-inch baking dish.
- Make the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla, and pumpkin pie spice. Make sure everything is well combined. Pour the pumpkin custard mixture over the bread cubes, making sure to saturate all the bread pieces.
- In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Pour butter-brown sugar mixture all over bread pudding and toss gently.
- Chill. Cover the baking dish and place in the refrigerator for about 30-60 minutes so it can absorb the custard.
- Bake. Remove from the refrigerator and bake at 350 degrees for 45-55 minutes. Remove the foil and bake for an additional 8-12 minutes or until the custard is set. Set the pudding aside while you prepare the caramel praline sauce.
- Make the caramel pecan sauce. Heat a heavy-bottom saucepan over medium heat. Add the butter, brown sugar, and heavy cream. Stir the mixture with a whisk as it melts. Let it come to a gentle boil and bubble up for 2-3 minutes. Remove from heat and stir in the pecans.
- Serve: Top the bread pudding with the caramel pecan sauce. Let the bread pudding cool for about 10 minutes before serving. May serve with whipped cream or ice cream.
Notes
- Refrigerate: Store leftover bread pudding in an airtight container in the fridge for up to 3 days.
- Freeze: You can also freeze bread pudding by wrapping it tightly in plastic wrap and then in foil. To reheat, thaw in the fridge and then warm it up in the oven at 300°F for 15-20 minutes.
- Reheat: For best results, reheat in the oven to keep the topping crispy, rather than using a microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is DELICIOUS and so decadent!
Oh Melissa your killing me…Oh my but this looks so delicious. I can’t wait to have some of this. This is like the Coconut Cream Tart you made one time and I had to have one so I made 2 one for me and one for my Family and me….I have a small fridge in my room and also a Coffee corner too. I put my Tart in my fridge just in case I had a bad dream and woke up in the middle of the night…