If you’re searching for a cozy, indulgent dessert that perfectly captures the flavors of fall, look no further than this Pumpkin Praline Bread Pudding Recipe. It’s a magnificent combination of tender bread soaked in a spiced pumpkin custard, topped with a rich, buttery praline that adds crunch and caramelized sweetness in every bite. Each forkful feels like a warm hug, making it an ideal treat for gatherings, holiday dinners, or just a special weekend indulgence. The balance of creamy, fruity, nutty, and sweet elements will have you making this delightful dessert again and again.
Ingredients You’ll Need
This Pumpkin Praline Bread Pudding Recipe is built on simple, wholesome ingredients that you might already have in your pantry. Each one brings something special to the table — from the creamy texture of heavy cream, to the comforting warmth of pumpkin pie spice, and the irresistible crunch of pecans.
- Day-old bread (6 cups): Using stale French or brioche helps absorb the custard perfectly without becoming mushy.
- Heavy cream (2 cups): Creates a rich, velvety custard base that keeps the pudding moist and luscious.
- Granulated sugar (1 cup): Sweetens the custard gently, balancing the spices and pumpkin.
- Large eggs (4): Act as a binder, setting the custard as it bakes for that perfect custardy texture.
- Canned pumpkin puree (1 cup): Infuses the dish with authentic pumpkin flavor and vibrant color.
- Vanilla extract (1 tsp): Adds a warm, sweet aroma that complements spices beautifully.
- Salt (1/2 tsp): Enhances all the flavors, keeping the sweetness in check.
- Pumpkin pie spice (1 tsp): A fragrant mix of cinnamon, nutmeg, and cloves that makes this pudding unmistakably fall.
- Brown sugar (1 cup): For the praline topping, adding deep molasses notes and chewiness.
- Unsalted butter (1/2 cup): Melts into the topping for silky, golden caramel goodness.
- Chopped pecans (1 cup): Provide a satisfying crunch and nutty flavor in the praline.
- Corn syrup (1/4 cup): Helps bind the praline ingredients and adds shine without crystallizing.
- Salt (1/2 tsp): Balances the sweetness of the praline, bringing depth and richness.
How to Make Pumpkin Praline Bread Pudding Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Greasing the baking dish not only prevents sticking but helps the crust get golden and crisp, creating that irresistible contrast in texture.
Step 2: Ready the Bread
Place your cubed day-old bread into a large bowl. The cubes serve as the pudding’s backbone, soaking up the flavorful custard, so make sure they’re evenly sized for consistent texture.
Step 3: Mix the Custard
Whisk together heavy cream, granulated sugar, eggs, canned pumpkin puree, vanilla, salt, and pumpkin pie spice in a separate bowl until smooth and well combined. This mixture infuses the bread with silky, spiced pumpkin goodness.
Step 4: Combine Bread and Custard
Pour this spiced custard over your bread cubes, gently folding to coat all sides. Letting it sit for about 10-15 minutes allows the bread to soak up the flavors, ensuring each bite is perfectly moist and full of taste.
Step 5: Transfer to Baking Dish
Pour the soaked bread and custard mixture evenly into your prepared dish, spreading gently to distribute the bread cubes. This helps it cook through evenly and develop a beautiful golden top.
Step 6: Bake to Perfection
Bake for 45-50 minutes until the top turns golden brown and the pudding is set in the center. You’ll know it’s done when a toothpick inserted near the center comes out mostly clean but still moist — that’s the perfect texture balance.
How to Serve Pumpkin Praline Bread Pudding Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream transforms this dessert into a luscious experience. You can also scatter a few extra toasted pecans or a light drizzle of caramel sauce for that extra wow factor.
Side Dishes
Although this bread pudding shines as a dessert, it pairs wonderfully with hot coffee, a chai latte, or even mulled spiced cider. For a brunch twist, serve alongside crispy bacon or roasted apples to balance the sweetness.
Creative Ways to Present
Serve this pudding in individual ramekins for a charming presentation at dinner parties or holidays. Another fun idea is to layer it with whipped cream and chopped pecans in clear glasses for a marvelous pumpkin parfait. Either way, it looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
After the bread pudding cools completely, cover it tightly with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it perfect for planning ahead or enjoying multiple delicious servings.
Freezing
This Pumpkin Praline Bread Pudding Recipe freezes beautifully. Wrap it securely in foil or store in a freezer-safe container. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in the oven at 325°F until heated through and the top regains some crispiness. You can also microwave single portions, but the oven method helps maintain that freshly baked texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin can be used but make sure to cook and puree it until smooth before adding. Canned pumpkin puree is convenient and consistent, but fresh pumpkin adds a lovely homemade touch.
What type of bread works best?
Day-old French bread or brioche are ideal as they soak up the custard well without turning mushy. Avoid bread with strong flavors so the pumpkin and praline shine through.
Can I make this recipe dairy-free?
Absolutely! Substitute heavy cream with full-fat coconut milk and use a dairy-free butter alternative for the praline topping. The flavor and texture will still be deliciously rich.
How sweet is the pudding?
This Pumpkin Praline Bread Pudding Recipe strikes a balanced sweetness — warm spices and brown sugar add depth so it’s not overly sugary. You can adjust sugar amounts slightly to suit your taste.
What is the best way to get a crunchy praline topping?
Spreading the praline evenly on top before baking and ensuring it has enough butter and sugar helps it caramelize beautifully. Baking uncovered encourages the topping to get crisp and nutty.
Final Thoughts
If you want a dessert that feels like a warm celebration of fall in every bite, this Pumpkin Praline Bread Pudding Recipe is your go-to. It’s comforting, crowd-pleasing, and surprisingly easy to make. Give it a try—you’ll find it’s impossible not to smile with each spoonful of this cozy, caramel-kissed delight!
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Pumpkin Praline Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Praline Bread Pudding is a comforting fall dessert, featuring day-old bread soaked in a spiced pumpkin custard and baked to golden perfection. Topped with a luscious praline sauce made from brown sugar, butter, pecans, and corn syrup, it combines creamy, crunchy, and warmly spiced flavors in every bite.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (French or brioche)
- 2 cups heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Praline Sauce
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/4 cup corn syrup
- 1/2 tsp salt
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Prepare Bread: Place the cubed day-old bread in a large bowl and set aside, allowing space for the custard to soak in later.
- Mix Custard: In another bowl, whisk together heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, salt, and pumpkin pie spice until smooth and well combined.
- Soak Bread: Pour the pumpkin custard mixture over the bread cubes and gently stir to ensure all bread is coated. Let the mixture sit for 10 to 15 minutes to allow the bread cubes to absorb the custard fully.
- Assemble: Transfer the soaked bread pudding mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the center is set, indicating the pudding is cooked through.
- Prepare Praline Sauce: While the bread pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, salt, and chopped pecans. Cook, stirring frequently, until the sauce thickens slightly and the pecans are toasted, about 5 to 7 minutes.
- Serve: Once the bread pudding is done, remove it from the oven and let it cool slightly. Drizzle the warm praline sauce over each serving before serving to add a delicious sweet and nutty flavor contrast.
Notes
- Use day-old bread or toast fresh bread cubes to prevent the pudding from becoming too soggy.
- Ensure the custard is well whisked for even texture throughout the pudding.
- The praline sauce can be made ahead and warmed slightly before serving.
- Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
