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Pumpkin Praline Bread Pudding with Caramel Pecan Sauce Recipe

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3.9 from 88 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Description

This Pumpkin Praline Bread Pudding is a warm, comforting dessert perfect for fall gatherings. Featuring cubes of brioche or challah bread soaked in a rich pumpkin custard and baked to perfection, it’s topped with a luscious caramel pecan sauce that adds a delightful crunch and sweetness. This recipe combines classic autumn flavors like pumpkin spice and cinnamon with the indulgence of creamy custard and pralines, making it an irresistible treat for any occasion.

Ingredients

Main Bread Pudding

  • 1 lb. loaf Bread (Brioche, French, or Challah), cut into 1-inch cubes
  • 1 1/2 cups Heavy Cream
  • 1 cup Whole Milk or Half-and-Half
  • 4 large Eggs
  • 1 (15-ounce) can Pure Pumpkin Puree
  • 2 teaspoons Vanilla Extract
  • 1 1/2 to 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1 cup Sugar
  • 1 cup Brown Sugar

Caramel Pecan Sauce

  • 1/2 cup Salted Butter
  • 1 1/2 cups Brown Sugar
  • 1 cup Heavy Cream
  • 1 to 1 1/2 cups Pecans

Instructions

  1. Prep the Bread: Cut your chosen bread into 1-inch cubes. Using slightly stale bread is preferred as it absorbs the custard better. Place the bread cubes in a greased 9×13-inch baking dish and set aside.
  2. Make the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla extract, sugar, brown sugar, pumpkin pie spice, and cinnamon until well combined. Pour this custard mixture evenly over the bread cubes, ensuring all pieces are saturated.
  3. Chill: Cover the baking dish with plastic wrap or foil and refrigerate for 30 to 60 minutes to allow the bread to fully absorb the custard mixture.
  4. Bake: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and bake covered for 45 to 55 minutes. Then remove the cover and bake an additional 8 to 12 minutes until the custard is set and the top is lightly browned. Remove from oven and let the pudding rest.
  5. Make the Caramel Pecan Sauce: While the bread pudding bakes or rests, heat a heavy-bottomed saucepan over medium heat. Add the salted butter, 1 1/2 cups brown sugar, and heavy cream. Stir consistently with a whisk as the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it bubble for 2 to 3 minutes. Remove from heat and stir in the pecans until evenly coated.
  6. Serve: Spoon the warm caramel pecan sauce generously over slices of the pumpkin bread pudding. Allow the pudding to cool slightly for about 10 minutes before serving. For extra indulgence, serve with whipped cream or ice cream if desired.

Notes

  • Using brioche, challah, or French bread with a slightly stale texture helps the custard absorb better, improving the texture of the pudding.
  • Adjust the pumpkin pie spice quantity to taste, especially if you prefer a stronger or milder autumn spice flavor.
  • The caramel pecan sauce can be made ahead and warmed before serving if preferred.
  • This bread pudding is best served warm but also makes a delicious next-day treat when reheated.
  • For a dairy-free variation, substitute heavy cream and milk with coconut milk and use dairy-free butter.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pumpkin-praline-bread-pudding-with-caramel-pecan-sauce-recipe/