Pumpkin Praline Bread Pudding Recipe

If autumn had an official dessert, it would have to be Pumpkin Praline Bread Pudding. Picture this: custardy cubes of soft bread soaked in pumpkin-spiced goodness, crowned with a buttery pecan-studded praline crust, and drenched in a luscious brown sugar cream sauce. Whether you need a show-stopping holiday finale or just a sweet way to embrace fall flavors, this recipe effortlessly brings comfort and celebration to any table. With just a handful of pantry staples and a little prep time, you’ll have a dessert that looks gorgeous, tastes like a dream, and is guaranteed to win over every pumpkin lover in the room.

this Recipe

Ingredients You’ll Need

This Pumpkin Praline Bread Pudding gets its magic from simple, accessible ingredients that work together to deliver richness, warmth, and irresistible texture. Don’t skip a thing; each element plays a key role in achieving that perfect custardy crumb and crunchy topping!

• Bread (6 cups, cubed – brioche, challah, or French bread preferred): Day-old bread soaks up the custard beautifully, giving you the best texture—soft inside, a slight chew outside.
• Whole milk (1 1/2 cups): Adds creaminess to the custard, ensuring a tender, not-too-heavy pudding base.
• Heavy cream (1 cup): Lends extra richness for that ultra-luxurious finish.
• Pumpkin puree (1 cup, canned): The heart of the recipe, bringing classic fall flavor and vibrant color.
• Eggs (3 large): Bind everything together and help set the custard as it bakes.
• Brown sugar (3/4 cup): Delivers deep, caramel notes that marry perfectly with pumpkin.
• Granulated sugar (1/4 cup): Balances the sweetness and rounds out the flavor profile.
• Vanilla extract (1 tablespoon): Enhances every bite with warm, aromatic notes.
• Pumpkin pie spice (1 1/2 teaspoons): Adds that unmistakable hint of cinnamon, nutmeg, and cloves.
• Cinnamon (1/2 teaspoon): For a little extra spice and warmth.
• Salt (1/4 teaspoon): Essential for bringing out the sweetness and spices.
• Pecans (1/2 cup, chopped, for topping): Give that signature praline crunch on top.
• Brown sugar (1/4 cup, for topping): Caramelizes with the butter as it bakes for a delightful praline finish.
• Butter (2 tablespoons, melted, for topping): Helps the praline topping crisp and brown perfectly.
• Cinnamon (1/2 teaspoon, for topping): A dash more spice just for the crispy pecan layer.
• Heavy cream (1/2 cup, for optional sauce): Whips up into a simple yet decadent drizzle.
• Brown sugar (1/4 cup, for optional sauce): Melts into the cream for a rich caramel flavor.
• Butter (1 tablespoon, for optional sauce): Creates a silky, glossy sauce.
• Vanilla extract (1/2 teaspoon, for optional sauce): Lifts and brightens the sauce with pure, sweet aroma.

How to Make Pumpkin Praline Bread Pudding

Step 1: Prep the Pan and Bread

Before you start, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with a bit of butter or nonstick spray. Cube your day-old bread and scatter it evenly in the dish—the slight staleness is a secret weapon for soaking up all that pumpkin custard without turning soggy.

Step 2: Whisk Up the Pumpkin Custard

In a large mixing bowl, combine the whole milk, heavy cream, pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk everything together until totally smooth and creamy; this is the mixture that will seep into every cube of bread, infusing your Pumpkin Praline Bread Pudding with flavor.

Step 3: Combine and Soak

Slowly pour the custard over the cubed bread in the prepared baking dish, making sure every piece gets its fair share. Press down gently with a spatula to encourage the bread to absorb the custard. Let it rest for 15–20 minutes—this pause helps every crumb drink up the pumpkin-spiced liquid for maximum flavor and texture.

Step 4: Mix and Add the Praline Topping

While the bread mixture is soaking, grab a small bowl and stir together the chopped pecans, brown sugar, melted butter, and cinnamon for your praline topping. Sprinkle this glorious mix evenly across the top. Not only does it add crunch, but as it bakes, the topping creates beautifully caramelized pockets of nutty sweetness.

Step 5: Bake to Golden Perfection

Slide the dish into your preheated oven and bake for 45–50 minutes. The top should be set and golden brown, with the praline layer bubbling ever so slightly. To double-check, insert a knife in the center—it should come out clean or with just a few moist crumbs attached. Your kitchen will smell like pure fall magic!

Step 6: Optional—Make the Praline Sauce

If you want to go all-out, whip up the optional praline sauce while the pudding bakes. Combine cream, brown sugar, and butter in a small saucepan over medium heat. Stir until it simmers and thickens just a bit, about 2–3 minutes, then take it off the heat and stir in the vanilla. The result is a decadent drizzle that takes Pumpkin Praline Bread Pudding to new heights.

Step 7: Serve and Savor

Let the bread pudding cool just enough to slice, then serve warm—preferably with a generous ladle of praline sauce. Each bite delivers soft, spiced bread, crunchy pecan topping, and swoon-worthy pumpkin flavor. Get ready for the compliments!

How to Serve Pumpkin Praline Bread Pudding

Garnishes

To really showcase your Pumpkin Praline Bread Pudding, add a little flourish just before serving. A dollop of freshly whipped cream, a light dusting of cinnamon, or a sprinkle of extra chopped pecans gives each serving beautiful contrast and a festive look. For a truly decadent touch, that drizzle of praline sauce will make everyone’s eyes light up.

Side Dishes

This warm, spiced dessert holds its own at the table, but it also pairs wonderfully with simple sides—think vanilla ice cream for chilly-cold creaminess or a tart cranberry compote to balance out the richness. For special gatherings, serve alongside fresh berries or gently poached pears to bring brightness to every bite.

Creative Ways to Present

Break away from the typical casserole pan! You can scoop Pumpkin Praline Bread Pudding into ramekins for individual servings, making it perfect for parties or plated desserts. Or try layering it in parfait glasses with whipped cream and praline bits for a showy, deconstructed dessert. No matter how you present it, this dish always impresses.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover bread pudding (lucky you!), simply let it cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay delicious in the fridge for up to 3 days, and the flavors only get more intense as they meld.

Freezing

For longer storage, you can freeze Pumpkin Praline Bread Pudding. Wrap well—first in plastic, then foil—or use a freezer-safe lidded dish. It keeps for up to 2 months. Thaw overnight in the refrigerator before reheating for best results. The praline crunch softens a bit, but the flavor is still delightful.

Reheating

To bring your bread pudding back to its original glory, reheat single servings in the microwave for a minute or two, or warm the whole dish gently in a 325°F oven until hot throughout. Top with a fresh splash of cream or some extra sauce just before serving to refresh its fudgy, custardy texture.

FAQs

Can I use a different type Dessert

Absolutely! Brioche, challah, or French bread are best for their rich, soft crumb, but sturdy white sandwich bread or even leftover dinner rolls will work. Just avoid bread with a hard crust or strong flavors that might overpower your Pumpkin Praline Bread Pudding.

Is it possible to make this recipe dairy-free?

You can! Substitute full-fat coconut milk for the milk and cream, and use a plant-based butter for both the custard and praline topping. The finished dish will still be creamy and delicious, with a slight coconut undertone.

Can I assemble and bake later?

Yes, you can assemble the pumpkin bread pudding (including soaking the bread and adding the topping) up to a day in advance. Just cover and keep refrigerated until ready to bake; for best texture, bring it out of the fridge 20 minutes before baking so it’s not too cold going into the oven.

How do I know when the bread pudding is done baking?

The center should be puffed, golden, and set—insert a knife or toothpick into the center; it should come out clean or with just a hint of moist custard. If the top is browning too fast, you can loosely tent the pudding with foil for the last 10 minutes of baking.

Does Pumpkin Praline Bread Pudding need to be refrigerated?

Yes—since it’s made with eggs and cream, any leftovers should be refrigerated once cooled. That being said, a quick warm-up in the oven or microwave returns that fresh-baked magic, so don’t worry if you make it ahead of time.

Final Thoughts

If you’re searching for a foolproof way to wow your family, friends, or anyone with a sweet tooth, there’s nothing quite like Pumpkin Praline Bread Pudding. Each bite tastes like a warm hug loaded with fall flavor—so go ahead, bake a batch and let this cozy classic become a new seasonal tradition in your kitchen!

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