If you’re looking for a cozy, comforting dessert that feels like a warm hug in every bite, this Pumpkin Praline Bread Pudding Recipe is exactly what you need. It combines the rich creaminess of pumpkin, the soft, custardy texture of bread pudding, and the irresistible crunch and sweetness of a praline topping. Every forkful offers a delightful balance of spices, sweetness, and texture that will quickly make it one of your favorite fall treats to share with family and friends.
Ingredients You’ll Need
Getting the ingredients just right here is key, and luckily they are simple pantry and fridge staples that work together beautifully. Each component plays a part in building the perfect flavor, texture, and inviting color of this bread pudding.
- 6 cups cubed day-old bread (French or brioche): Using slightly stale bread helps absorb the custard without becoming mushy.
- 2 cups heavy cream: Adds richness and creates that luscious custard base.
- 1 cup granulated sugar: Sweetens the custard just right without overpowering.
- 4 large eggs: Essential for binding and creating that soft, creamy pudding texture.
- 1 cup canned pumpkin puree: Brings that gorgeous orange color and subtle earthy pumpkin flavor.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, inviting note.
- 1/2 teaspoon salt: Balances sweetness and deepens flavor complexity.
- 1 teaspoon pumpkin pie spice: The perfect blend of cinnamon, nutmeg, and cloves that evokes cozy fall vibes.
- 1 cup brown sugar: Used in the praline topping for a rich molasses depth.
- 1/2 cup unsalted butter: Creates a luscious base for the praline’s sticky, crispy texture.
- 1 cup chopped pecans: Adds a wonderful crunch and nutty flavor that complements the pumpkin.
- 1/4 cup corn syrup: Helps the praline topping stay glossy and chewy.
- 1/2 teaspoon salt: A pinch here enhances the praline’s flavor and balances sweetness.
How to Make Pumpkin Praline Bread Pudding Recipe
Step 1: Prepare the Bread and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease your baking dish to prevent sticking—it’s a simple step but ensures your pudding comes out perfectly intact. Then, cube your day-old bread into roughly one-inch pieces and place them in a large mixing bowl, ready for soaking.
Step 2: Mix the Custard
In a separate bowl, whisk together the heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, salt, and pumpkin pie spice until completely combined and smooth. This custard mixture is the heart of your bread pudding, infusing every bite with creamy, spicy pumpkin goodness.
Step 3: Combine Bread and Custard
Pour the custard over the bread cubes and gently stir to make sure every cube is coated. Let the mixture sit for 10 to 15 minutes, allowing the bread to soak up all the flavorful custard. This soaking step is essential for achieving that soft yet structured texture we all crave.
Step 4: Bake Your Bread Pudding
Transfer the soaked bread and custard mixture into your prepared baking dish, spreading it out evenly. Bake for 45 to 50 minutes until the top is golden and the center is just set. You’ll notice a lovely aroma filling your kitchen—pure comfort incarnate.
Step 5: Prepare the Praline Topping
While the bread pudding bakes, get your praline topping going. Melt the unsalted butter in a saucepan over medium heat, then stir in the brown sugar, corn syrup, and salt. Once the mixture starts bubbling, fold in the chopped pecans and cook for another 2 to 3 minutes to develop that sticky, crunchy magic.
Step 6: Finish with the Praline Topping
Once your bread pudding comes out of the oven, pour the warm praline topping evenly over the top. The hot pudding helps it soak in just enough while keeping a crisp praline layer on top. This final touch turns an already amazing dessert into a truly show-stopping centerpiece.
How to Serve Pumpkin Praline Bread Pudding Recipe
Garnishes
To elevate your Pumpkin Praline Bread Pudding Recipe even further, consider garnishing with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light dusting of cinnamon or a drizzle of caramel sauce also pairs beautifully, adding extra layers of flavor and visual appeal.
Side Dishes
This dessert stands wonderfully on its own, but if you want to turn it into a more festive treat, serve it alongside a cup of hot spiced apple cider or a smooth latte. These warm beverages complement the spices in the pudding and complete your cozy fall experience.
Creative Ways to Present
Get creative by serving individual portions in ramekins or clear glass dishes to showcase the beautiful layers. You can also sprinkle extra chopped pecans or drizzle maple syrup on top right before serving to impress your guests with a stunning, rustic presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Pumpkin Praline Bread Pudding Recipe, store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, allowing you to enjoy this delightful dessert again and again without losing any flavor or texture.
Freezing
This bread pudding freezes beautifully. Wrap individual portions tightly in plastic wrap and store them in a freezer-safe container or bag. Frozen portions will stay tasty for up to 2 months, perfect for planning ahead or enjoying a cozy treat anytime.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm portions in the microwave or oven. For best results, heat in a 325°F oven for about 15 to 20 minutes until warmed through. This helps preserve the custardy texture while refreshing the praline topping’s crunch.
FAQs
Can I use different types of bread for this recipe?
Absolutely! While French or brioche bread are wonderful for their texture and flavor, you can also use challah, white sandwich bread, or even whole wheat. Just make sure the bread is a bit stale to absorb the custard perfectly without becoming soggy.
Is it necessary to use canned pumpkin puree?
Canned pumpkin puree is convenient and consistent, but you can use homemade pumpkin puree if you prefer. Just be sure it’s well drained and smooth to maintain the right texture in your pudding.
Can I make this dessert vegan or dairy-free?
To adapt this Pumpkin Praline Bread Pudding Recipe for vegan or dairy-free diets, substitute heavy cream with coconut cream or another plant-based alternative, use a flax or chia seed “egg” in place of eggs, and swap butter for a dairy-free margarine. The flavor will still be deliciously comforting.
How spicy is the pumpkin pie spice in this pudding?
The pumpkin pie spice adds warm autumnal notes without overwhelming heat. It’s a gentle blend of cinnamon, nutmeg, and cloves, so the overall flavor is pleasantly spiced but not spicy hot. You can always adjust the amount to taste.
What is the purpose of corn syrup in the praline topping?
Corn syrup helps create that shiny, chewy texture in the praline topping and prevents crystallization of the sugar. If you don’t have corn syrup, you can substitute light golden syrup or honey, though the texture may vary slightly.
Final Thoughts
There is something truly special about sharing a warm, homemade dessert like this Pumpkin Praline Bread Pudding Recipe. It’s a perfect way to celebrate the flavors of fall and create sweet memories with loved ones. Give this recipe a try—you’ll find it quickly becomes a treasured classic in your kitchen!
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Pumpkin Praline Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A comforting and indulgent Pumpkin Praline Bread Pudding combining moist pumpkin-spiced custard-soaked bread with a rich, buttery pecan praline topping. Perfect for a cozy dessert or holiday treat, this recipe features warm spices and a luscious texture that pleases crowds.
Ingredients
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 Topping
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/4 cup corn syrup
- 1/2 tsp salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Generously grease a baking dish to ensure the pudding doesn’t stick.
- Prepare Bread: Place the cubed day-old bread in a large bowl and set it aside, ready to absorb the custard mixture.
- Make Custard Mixture: In another bowl, whisk together heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, salt, and pumpkin pie spice until smooth and fully combined.
- Soak Bread: Pour the custard mixture over the bread cubes, gently stirring to coat all pieces well. Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
- Transfer to Baking Dish: Pour the soaked bread mixture evenly into the prepared baking dish, spreading it out to ensure uniform baking.
- Bake Bread Pudding: Place the dish in the oven and bake for 45-50 minutes, or until the top turns golden and the center is set but still moist.
- Prepare Praline Topping: While the bread pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt until the mixture is smooth and begins to bubble.
- Add Pecans and Cook: Mix in the chopped pecans and continue cooking for 2-3 minutes, stirring frequently, until the topping is bubbly and well combined.
- Serve: Once the bread pudding is baked, carefully pour the warm praline topping evenly over the top. Serve immediately for best taste and texture.
Notes
- Use day-old bread for better texture as it soaks up the custard without becoming too mushy.
- French bread or brioche works best due to their firm yet soft crumb.
- Letting the bread soak is crucial to ensure a moist and flavorful pudding.
- The praline topping can be prepared ahead and warmed gently before serving.
- For a richer flavor, consider adding a splash of bourbon or rum to the praline topping.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
