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Christmas Pumpkin Bread Pudding

Pumpkin Praline Bread Pudding

This decadent bread pudding combines moist pumpkin-spiced custard with day-old bread, topped with a rich, buttery pecan praline sauce for an irresistible dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound day-old bread French, Italian, or Challah, torn into small pieces
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 can pumpkin puree 15 oz
  • 1 1/2 cups granulated sugar
  • 3 tbsp melted butter
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 cup unsalted butter for praline sauce
  • 1 cup heavy cream for praline sauce
  • 1 cup brown sugar for praline sauce
  • 1/2 cup chopped toasted pecans for praline sauce
  • 2 tsp cinnamon for praline sauce
  • 1/8 tsp nutmeg for praline sauce
  • 1/4 tsp ground ginger for praline sauce
  • 1/4 tsp ground cloves for praline sauce
  • 1/2 tsp ground allspice for praline sauce

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and place torn bread pieces inside.
  2. In a large bowl, whisk together heavy cream, half and half, pumpkin puree, granulated sugar, melted butter, eggs, vanilla, and pumpkin pie spice until smooth.
  3. Slowly pour the custard mixture over the bread pieces, ensuring all pieces are coated.
  4. Bake in preheated oven for about 1 hour, until set and lightly golden on top.
  5. While baking, prepare the praline sauce: In a saucepan over medium-low heat, combine butter, heavy cream, and brown sugar. Bring to a boil, then reduce heat and stir in pecans. Simmer for 5 minutes until thickened.
  6. Pour praline sauce over the baked bread pudding to serve.

Notes

For extra flavor, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.