Pumpkin Praline Bread Pudding
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.
Servings: 16
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
- 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 9x13-inch baking dish.
- Make the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla, sugar, brown sugar 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.
- 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
Storage:
- 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.