Pumpkin Praline Bread Pudding – A Cozy Fall Dessert
When autumn arrives, nothing captures the season quite like pumpkin praline bread pudding. This dessert is a warm, comforting twist on classic bread pudding, blending the creamy richness of pumpkin custard with the sweet crunch of buttery praline topping. Perfect for Thanksgiving, fall gatherings, or simply when you crave a decadent treat, this recipe is both indulgent and easy to prepare.
Imagine soft cubes of bread soaked in spiced pumpkin custard, baked until golden, and finished with a caramelized praline crunch—it’s a dessert that feels both rustic and luxurious. Whether served with whipped cream, caramel drizzle, or a scoop of vanilla ice cream, this pudding will become your go-to autumn dessert.
Ingredients (Serves 8–10)
For the Bread Pudding:
- 8 cups day-old French bread, cut into 1-inch cubes
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
For the Praline Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
Step by Step Cooking Guide
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare Bread: Place bread cubes in the greased baking dish.
- Make Custard: In a large bowl, whisk together pumpkin puree, eggs, milk, cream, sugars, vanilla, and spices until smooth.
- Soak Bread: Pour the custard mixture over bread cubes, pressing lightly to ensure bread absorbs the liquid. Let sit for 15 minutes.
- Mix Praline Topping: In another bowl, combine pecans, brown sugar, melted butter, flour, and cinnamon until crumbly.
- Assemble: Sprinkle the praline mixture evenly over soaked bread.
- Bake: Bake uncovered for 45–50 minutes, or until pudding is set and the topping is golden brown.
- Cool Slightly: Let rest 10 minutes before serving.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Soak Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Serving Size: 8–10 servings
Tips & Variations
- Bread Choice: Brioche or challah adds extra richness, while sourdough brings a subtle tang.
- Add Extras: Mix in chocolate chips, raisins, or dried cranberries for more texture.
- Bourbon Twist: Add 1–2 tbsp bourbon to the custard for a warm, spiced kick.
- Make Ahead: Assemble the pudding and refrigerate overnight. Add praline topping just before baking.
- Serve Warm or Cold: It tastes amazing fresh out of the oven or chilled the next day.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 52 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 32 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free bread.
- Low-Sugar: Swap brown sugar with coconut sugar or a sugar substitute like monk fruit.
- Dairy-Free: Replace milk and cream with almond or oat milk + coconut cream.
- Keto-Friendly: Substitute bread with keto bread and use a low-carb sweetener.
- Low-Fat Option: Use reduced-fat milk and skip the heavy cream.
Serving Suggestions
Serve this pumpkin praline bread pudding warm, topped with:
- Freshly whipped cream
- Vanilla or butter pecan ice cream
- Warm caramel sauce drizzle
- Dusting of powdered sugar
This dessert is a crowd-pleaser for the holidays and a sweet way to celebrate pumpkin season. The combination of creamy pumpkin custard and crunchy praline topping makes it a dish that’s as beautiful as it is delicious.
FAQ’s
Q1: Can I use canned pumpkin pie filling instead of puree?
No. Pumpkin pie filling already contains sugar and spices, which will make the dessert overly sweet. Always use plain pumpkin puree.
Q2: How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Q3: Can I freeze pumpkin praline bread pudding?
Yes! Wrap tightly in foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Q4: What’s the best bread to use?
Day-old French bread, brioche, or challah works best because they soak up the custard without becoming mushy.
Q5: Can I make this dessert ahead of time?
Absolutely! Assemble the bread pudding a day in advance and refrigerate. Bake when ready to serve for best freshness.
