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Pumpkin Praline Bread Pudding

Pumpkin praline bread pudding combines custardy pumpkin-soaked French bread with a warm pecan praline sauce. Bake it until puffed and set, then spoon the buttery brown sugar sauce over each serving.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Standing and resting 30 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the bread pudding
  • 1 nonstick cooking spray for greasing
  • 1 lb French bread cut into 1-inch cubes
  • 1 can (15 oz) pumpkin puree
  • 4 eggs large
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
For the praline sauce
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 cup heavy cream
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 large rimmed baking sheet
  • 1 2-quart saucepan

Method
 

Assemble and bake the bread pudding
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 10 to 15 minutes, until dry and lightly crisp.
  3. Whisk the pumpkin, eggs, granulated sugar, milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  4. Add the toasted bread cubes and fold until coated.
  5. Let stand for 15 minutes, folding once halfway through.
  6. Transfer the mixture to the prepared baking dish.
  7. Bake for 50 to 60 minutes, until puffed and set in the center and an instant-read thermometer inserted in the center registers 160°F.
  8. Let the bread pudding rest for 15 minutes before serving.
Make the praline sauce
  1. While the pudding rests, melt the butter in a 2-quart saucepan over medium heat.
  2. Whisk in the brown sugar and heavy cream.
  3. Bring to a gentle boil.
  4. Cook for 2 minutes, stirring.
  5. Remove from the heat.
  6. Stir in the pecans.
  7. Spoon the warm sauce over the pudding to serve.

Notes

For the best texture, dry the bread until lightly crisp so it can absorb the pumpkin custard without turning mushy. Refrigerate leftovers for up to 3 days; freeze leftovers for up to 2 months. For a dairy-free variation, use unsweetened plant milk, dairy-free cream, and plant-based butter.