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
Scale
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.
