Description
A rich pumpkin bread pudding made with day-old bread, creamy pumpkin-spice custard, and a warm brown sugar pecan sauce. This comforting fall dessert serves a crowd and makes a festive alternative to pumpkin pie.
Ingredients
Scale
- 1 pound day-old challah, French, or Italian bread, torn into small pieces
- 1 cup heavy cream
- 1 cup half-and-half
- 1 can pumpkin puree, 15 ounces
- 1 1/2 cups granulated sugar
- 3 tablespoons unsalted butter, melted
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- Nonstick cooking spray
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup packed brown sugar
- 1/2 cup chopped toasted pecans
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Spread the torn bread pieces evenly inside the prepared baking dish.
- Whisk 1 cup heavy cream, half-and-half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, and pumpkin pie spice in a large bowl until smooth.
- Slowly pour the pumpkin custard over the bread, covering every piece.
- Gently press the bread into the custard and let it rest for 10 minutes when the bread feels very dry.
- Bake for about 60 minutes, until the top looks golden and the center feels set but tender.
- While the pudding bakes, combine 1 cup butter, 1 cup heavy cream, and brown sugar in a heavy saucepan over medium-low heat.
- Stir until the butter melts and the sugar dissolves, then bring the sauce to a gentle boil.
- Reduce the heat to low, stir in the toasted pecans, and simmer for about 5 minutes until slightly thickened.
- Let the bread pudding rest for 10 to 15 minutes, then serve each portion with warm praline pecan sauce.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Day-old challah creates a rich, tender texture, although French or Italian bread also works.
- Toast the pecans before adding them to the sauce for stronger flavor and better crunch.
- Store the pudding and sauce in separate covered containers in the refrigerator for up to 4 days.
- Add a splash of cream when reheating the sauce if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 442
- Sugar: 20
- Sodium: 165
- Fat: 31
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 6
- Cholesterol: 138