There’s something truly enchanting about the aroma of baked pumpkin sweets wafting through your kitchen. Picture this: the warm fragrance of cinnamon and nutmeg intertwining with a rich, creamy custard, filling the air as a golden-brown loaf emerges from the oven. This Pumpkin Praline Bread Pudding is exactly that cozy delight, encapsulating the spirit of fall in every luscious bite!

Table of Contents

Why This Is The Best Pumpkin Praline Bread Pudding Recipe
Ingredients You’ll Need
How to Make Pumpkin Praline Bread Pudding
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Pumpkin Praline Bread Pudding

I remember the first time I stumbled across a recipe like this – it was a chilly November evening, and the family had gathered for a warm dinner around the table. My aunt brought her famous bread pudding, a dish that instantly transported us to memories of rich desserts enjoyed during holiday gatherings. Ever since that moment, I’ve been on a quest to create my own version that honors those family traditions while adding a personal twist. This Pumpkin Praline Bread Pudding is just the thing to share with loved ones during gatherings, potlucks, or simply as a cozy treat to savor during the crisp fall evenings.

So grab your favorite cozy sweater, and let’s dive into this seasonal staple that’s sure to have everyone asking for seconds!

Why This Is The Best Pumpkin Praline Bread Pudding Recipe

This Pumpkin Praline Bread Pudding is a delightful surprise, combining the classic warmth of pumpkin flavors with a rich and decadent praline sauce. It’s remarkably simple and quick—what could be better than prepping it in just 1.5 hours? Your kitchen will come alive with the irresistible smells of cinnamon and spices while the bread pudding bakes to a perfect golden brown. Its eye-catching appearance, topped with a glossy pecan praline sauce, makes it a stunning centerpiece for any dessert table. Whether you serve it warm for breakfast or as a cozy evening dessert, it’s versatile enough to please everyone. Plus, you can easily adapt it for various diets, making it a true crowd-pleaser!

Ingredients You’ll Need

1 cup Butter – Adds richness and moisture. Use unsalted butter for more control over the saltiness.
1 cup Heavy Cream – This is essential for a creamy custard base, but you can substitute with half-and-half if you prefer a lighter version.
1 cup Brown Sugar – For a deep, caramelized flavor; light or dark brown sugar work well.
1/2 cup Pecans, Chopped – They add a delightful crunch. If you prefer, walnuts or almonds could be used as a substitute.
1 lb loaf Challah Bread, Day Old – Challah’s eggy, soft texture soaks up the custard beautifully, but day-old brioche or sourdough will also yield tasty results.
1 cup Heavy Cream – Again, for that luscious custard; feel free to use dairy alternatives if needed.
1 cup Half & Half – This adds a creamy texture; if unavailable, you can substitute with more heavy cream or full-fat milk.
1 (15 oz) can Pumpkin Puree – Not to be confused with pumpkin pie filling, this will give the pudding its signature flavor.
1 1/2 cups Sugar – For sweetness; adjust according to your taste preferences.
3 tbsp Butter, Melted – Used for flavor and to help bind the custard.
4 Eggs – These provide structure and richness to the pudding. Room temperature eggs blend smoothly into the mixture.
2 tsp Vanilla – Adds a warm aromatic note; use pure vanilla extract for the best flavor.
1 tbsp Pumpkin Pie Spice – Combine cinnamon, nutmeg, ginger, cloves, and allspice to brighten up the pudding.
2 tsp Cinnamon – Adds warmth and sweetness; feel free to adjust based on taste.
1/8 tsp Nutmeg – A little goes a long way, contributing coziness.
1/4 tsp Ground Ginger – It adds spice and zest to balance out the pumpkin’s sweetness.
1/4 tsp Ground Cloves – For an extra layer of flavor, they’re not overpowering but just enough to enhance the overall experience.
1/2 tsp Ground Allspice – Complements the other spices beautifully and is key to that autumnal taste profile.

How to Make Pumpkin Praline Bread Pudding

Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). While the oven heats up, generously spray a 9 x 13 inch baking pan with non-stick spray. This step is crucial for ensuring the Pumpkin Praline Bread Pudding releases cleanly after baking, so don’t skip it!

Tear Bread Into Pieces

Take your day-old loaf of challah bread and tear it into bite-sized pieces. This method not only adds a rustic charm but also allows the bread to absorb the creamy custard more efficiently. Place these chunks directly into your prepared baking dish, making sure to cover the bottom evenly.

Whisk Together Spices

In a small bowl, prepare the pumpkin pie spice blend by whisking together cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice. Set this fragrant mixture aside while you gather the other ingredients. The combination of these spices is an absolute must for that perfectly spiced custard!

Combine Wet Ingredients

In a large mixing bowl, whisk together 1 cup heavy cream, 1 cup half-and-half, the pumpkin puree, sugar, melted butter, eggs, vanilla extract, and your pre-mixed pumpkin pie spice. Make sure to mix thoroughly until the ingredients are well incorporated. The texture should be smooth and creamy.

Pour Custard Over Bread

Now it’s time for the fun part! Slowly pour the custard mixture over the torn bread pieces in the baking dish. Use a spatula to gently push down the bread pieces, ensuring they are fully submerged in that luscious custard. This step is vital for achieving a custardy, rich bread pudding.

Bake Until Golden

Place the baking dish in your preheated oven and let it bake for about 1 hour. As it bakes, keep an eye on it, looking for slightly puffed edges, and a golden-brown top that looks irresistible! You’ll know it’s done when a knife inserted into the center comes out clean.

Make the Praline Sauce

While your bread pudding is baking, it’s time to prepare the heavenly praline sauce. In a saucepan over medium heat, combine the remaining butter, heavy cream, and brown sugar. Stir continuously until it comes to a gentle boil. Then, reduce the heat to low and stir in the chopped pecans, letting it simmer until the sauce thickens, which should take about 5 minutes. Keep stirring to prevent it from burning.

Pour Over Bread Pudding to Serve

Once your pumpkin bread pudding is ready, take it out of the oven and allow it to cool for a few minutes before drizzling the warm praline sauce generously over the top. The rich, nutty flavor of the pecans combined with the sweetness of the sauce complements the pumpkin beautifully.

Tips for Success

Use Day-Old Bread: Fresh bread can become too soggy; day-old bread absorbs the custard without falling apart.
Egg Temperature Matters: Use room temperature eggs for a smoother mix; they incorporate better into the custard.
Bake Until Set: Be patient! A bit of jiggle in the center is okay, but it should not be liquid.
Chill Before Serving: Allow the bread pudding to cool slightly as it helps the custard set up further, making serving easier.

Serve It With

This Pumpkin Praline Bread Pudding is fantastic on its own, but you can easily elevate it with some creative accompaniments. Serve it warm, dusted with powdered sugar for a touch of sophistication or drizzle with caramel sauce for an extra indulgence. Whipped cream adds a light finish, while fresh berries can provide a refreshing contrast to the rich pudding. It’s perfect for brunch, a dessert table, or as a delicious snack with your afternoon coffee.

How To Store & Reheat Leftovers

If you find yourself with leftover Pumpkin Praline Bread Pudding, it can be stored at room temperature for a couple of hours if there are any leftovers. For longer storage, place it in the refrigerator in an airtight container where it will last for up to 3 days. You can freeze it as well, up to 3 months, but make sure to wrap it tightly to prevent freezer burn. To reheat, simply pop it in the oven at 350°F for about 20 minutes until warmed through, or you can microwave individual portions for 30-60 seconds, keeping in mind it might lose a bit of the initial texture.

Tips & Variations

Flavor Swaps: Consider adding chocolate chips for a richer experience or butterscotch chips for a sweeter twist. You could also experiment with different extracts, like almond or maple.
Dietary Modifications: To make this recipe gluten-free, substitute the challah bread with a gluten-free bread. For a vegan alternative, use flax eggs and almond or coconut milk instead of the dairy ingredients.
Seasonal Adjustments: In the summer, you might incorporate fresh berries or peaches for a fruity twist, whereas in the colder months, add additional spices like cardamom for unique flavors.
Texture Variations: For added crunch, mix in some chopped apples, or layer in some cream cheese for a creamy surprise!

Recipe FAQs

Can I prepare this Pumpkin Praline Bread Pudding in advance?

Absolutely! You can assemble the bread pudding the night before, cover it, and let it sit in the refrigerator overnight. When you’re ready to bake, let it come to room temperature before placing it in the oven.

What can I substitute for pumpkin puree?

You can use homemade pumpkin puree by roasting and pureeing your own pumpkin or substitute it with butternut squash puree if you’re looking for a slight variation in flavor.

How do I know when the bread pudding is done?

The pudding is done when the edges are set, and the center still has a slight jiggle. Additionally, inserting a knife into the center should come out clean, indicating it’s properly baked.

Can I freeze the leftovers?

Yes! This bread pudding freezes well for up to 3 months. Ensure it’s tightly wrapped and protected from air to maintain its quality.

There you have it, a delicious dive into the wonderful world of Pumpkin Praline Bread Pudding! Allow yourself the luxury of experiments with flavors and memories this fall. Enjoy this dessert with your loved ones, cherishing the warmth and sweetness it brings.

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