Description
Experience the cozy flavors of fall with this easy, delightful Pumpkin Praline Bread Pudding. Perfect for gatherings and warm evenings at home!
Ingredients
Scale
- 1 cup Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Pecans, Chopped
- 1 lb loaf Challah Bread, Day Old
- 1 cup Heavy Cream
- 1 cup Half & Half
- 1 (15 oz) can Pumpkin Puree
- 1 1/2 cups Sugar
- 3 tbsp Butter, Melted
- 4 Eggs
- 2 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Allspice
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9 x 13 inch baking pan with non-stick spray.
- Tear day-old challah bread into bite-sized pieces and place in the baking dish.
- Whisk together spices in a small bowl and set aside.
- In a large bowl, combine heavy cream, half-and-half, pumpkin puree, sugar, melted butter, eggs, vanilla, and spices, mixing until smooth.
- Pour custard over the bread pieces, ensuring they are fully submerged.
- Bake for about 1 hour until golden brown and slightly puffed.
- While baking, make the praline sauce by combining butter, heavy cream, and brown sugar in a saucepan, stirring until thickened and adding chopped pecans last.
- Once baked, remove from oven and drizzle with praline sauce.
Notes
Using day-old bread helps prevent sogginess.
Room temperature eggs mix better into the custard.
Cool slightly before serving to enhance texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg