Pumpkin Praline Bread Pudding with Spiced Sauce
Custardy autumn bread pudding made with pumpkin puree, warm spices, and heavy cream, topped with a buttery praline sauce of brown sugar, pecans, and cream. The bread absorbs the pumpkin custard while baking, creating a rich, moist interior. Drizzle warm praline sauce over individual servings for a comforting dessert.
Ingredients
- 1 pound day-old bread (French, Italian, or Challah), torn into small piecesbrioche or day-old croissants1:1bread
affects texture and richness
- 1 cup heavy cream
- 1 cup half and half
- 1 15-ounce can pumpkin puree
- 1 ½ cups granulated sugar
- 3 tablespoon butter, melted
- 4 eggs
- 2 teaspoons vanilla
- 1 tablespoon pumpkin pie spicemix of cinnamon, nutmeg, ginger, clovesas listedspices
recipe already includes individual spices separately
Full guide → - 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup pecans, chopped and toasted
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg, ground
- ¼ teaspoon ginger, ground
- ¼ teaspoon cloves, ground
- ½ teaspoon allspice, ground
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Spray a 9 x 13 baking dish with cooking spray and place torn bread pieces in the dish.
- 3
Whisk together heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, and pumpkin pie spice in a large bowl.
- 4
Pour the mixture slowly over the bread pieces, ensuring all bread is covered.
- 5
Bake at 350 degrees F for about 1 hour.
- 6
While baking, make the praline sauce by stirring together butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat until the mixture comes to a boil.
- 7
Reduce heat to low, stir in pecans, and simmer until the sauce thickens, about 5 minutes.
- 8
Pour praline sauce over bread pudding to serve.
Tips
Use day-old bread so it absorbs the custard without becoming mushy.
Ensure all bread pieces are submerged in the custard mixture for even baking.
Watch the praline sauce carefully; it thickens quickly once it simmers.
Serve bread pudding warm with the praline sauce drizzled on top.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently before serving.
Prepare bread pudding and refrigerate unbaked up to overnight; bake before serving. Make praline sauce up to 1 day ahead and reheat gently.
Serve warm with praline sauce drizzled over individual portions. Optionally top with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip submerging all bread pieces to avoid dry sections in the pudding.
Do not use fresh bread to avoid a soggy, overly wet pudding.
Do not leave praline sauce unattended to avoid overcooking and burning.
Substitutions
Dairy-Free Swaps
General Alternatives
affects texture and richness
recipe already includes individual spices separately
Full guide →