Description

This Pumpkin Praline Bread Pudding is a rich, custardy dessert with warm pumpkin spice flavors and a glossy praline pecan sauce. It’s cozy, festive, and easy to make ahead—perfect for Thanksgiving or any holiday gathering.

Ingredients

Scale

Bread Pudding:

1 loaf (450 g) day-old bread (French, Italian, or Challah), torn into pieces
1 cup heavy cream
1 cup half and half
1 can (15 oz / 425 g) pumpkin puree
1½ cups granulated sugar
3 tbsp melted butter
4 large eggs
2 tsp vanilla extract
1 tbsp pumpkin pie spice

Praline Sauce:

1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Homemade Pumpkin Pie Spice (optional):

2 tsp cinnamon
⅛ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp allspice

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Tear bread into pieces and spread evenly in dish.
In a large bowl, whisk cream, half and half, pumpkin, sugar, butter, eggs, vanilla, and pumpkin pie spice.
Pour mixture over bread, pressing gently so bread absorbs custard.
Bake uncovered for about 60 minutes until golden and set.
While baking, prepare praline sauce: melt butter with cream and brown sugar in a saucepan. Bring to a gentle boil, reduce heat, stir in pecans, and simmer 5 minutes until thickened.
Drizzle warm praline sauce over bread pudding just before serving.

Notes

Use day-old bread for best texture; toast fresh bread if needed.

Toast pecans before adding to praline sauce for deeper flavor.

Bake ahead and reheat gently; add sauce at the last minute.

Tastes even better the next day after flavors meld.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American