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
Scale
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.
