Pumpkin Praline Bread Pudding Recipe

If you’re looking for a seriously show-stopping fall dessert that brings together cozy, spiced pumpkin flavor and the irresistible crunch of caramelized pecans, let me introduce you to Pumpkin Praline Bread Pudding. Imagine golden cubes of French bread bathed in silky pumpkin custard, all crowned with a pecan praline topping that adds just the right touch of sweet crunch. This is the kind of dish that has everyone gathered around the table a little longer, savoring every warm, gooey bite. It’s surprisingly simple to make, but the end result tastes like you fussed for hours—making Pumpkin Praline Bread Pudding perfect for both holidays and casual get-togethers alike.

this Recipe

Ingredients You’ll Need

The best thing about this recipe is how each ingredient works its magic to deliver incredible comfort in every bite. From classic pumpkin puree to a buttery pecan praline topping, these essentials create a dessert that’s as impressive as it is easy.

• Day-old French bread, cubed (6 cups): Slightly stale bread gives the pudding its perfect, custardy texture by soaking up all the pumpkin goodness.
• Pumpkin puree (1 15-ounce can): This is what brings bold color and the signature squashy sweetness to the party—just make sure it’s pure pumpkin, not pumpkin pie mix.
• Whole milk (1 ½ cups): Adds richness while keeping things light enough that the bread pudding doesn’t get heavy.
• Heavy cream (1 cup): For the silkiest, most indulgent custard imaginable.
• Large eggs (4): They work as the magic binding agent, giving you luscious, set custard without any fuss.
• Granulated sugar (¾ cup): Adds classic sweetness to every bite without overpowering the spices.
• Brown sugar (½ cup + ¼ cup for topping): Brings extra warmth and depth, both in the pudding and in the crunchy topping.
• Vanilla extract (1 tablespoon): A splash of vanilla makes all the comforting flavors pop.
• Pumpkin pie spice (1 ½ teaspoons): The shortcut to that real-deal autumn aroma—you’ll love the cinnamon, nutmeg, and cloves.
• Ground cinnamon (½ teaspoon + ¼ teaspoon for topping): A little extra cinnamon is never a bad thing for fall desserts!
• Salt (¼ teaspoon): Just enough to sharpen all those sweet, buttery notes.
• Chopped pecans (½ cup): For crunch, nuttiness, and the ultimate praline experience on top.
• Unsalted butter, melted (2 tablespoons): Helps the praline topping form that gorgeous, caramelized crust.

How to Make Pumpkin Praline Bread Pudding

Step 1: Prep Your Dish and Bread

Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish—this will help every delicious bit release without sticking. Spread your cubed day-old French bread evenly in the dish. If your bread is really fresh, you can dry out the cubes in a low oven for about 10 minutes first to get that perfect base for soaking up the pumpkin custard.

Step 2: Whisk Up the Pumpkin Custard

In a large mixing bowl, briskly whisk together the pumpkin puree, whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. The mixture should be silky smooth and infused with the unmistakable scent of fall. This lush custard is what’s going to transform your bread into a tender, melt-in-your-mouth treat.

Step 3: Soak the Bread

Pour the prepared pumpkin custard over the cubes of French bread in the baking dish. Use a spoon—or even your hands!—to gently press the bread down, helping it soak up every drop of the glorious pumpkin mixture. Let the assembly rest for 15 to 20 minutes so each cube becomes custardy and rich.

Step 4: Mix the Praline Topping

While the bread soaks, combine the chopped pecans, additional brown sugar, melted butter, and a touch of cinnamon in a small bowl. This mixture should resemble sweet, buttery pebbles and will give your Pumpkin Praline Bread Pudding its signature crunchy, nutty crown.

Step 5: Bake to Perfection

Sprinkle the praline topping generously all over the bread pudding. Bake on the center rack for 50 to 60 minutes, or until the center is set and the top is gorgeously golden and crisp. Allow the bread pudding to cool for about 10 minutes before serving. This gives everything a chance to settle and makes it much easier to slice and serve warm.

How to Serve Pumpkin Praline Bread Pudding

Garnishes

One of my favorite ways to serve Pumpkin Praline Bread Pudding is warm, with a generous drizzle of store-bought or homemade caramel sauce that sinks into the pecan crunch. A scoop of vanilla ice cream is the perfect finishing touch, melting just-so into the nooks and crannies. If you’d prefer something lighter, a dollop of whipped cream and a pinch of cinnamon does wonders too.

Side Dishes

Because this dessert is rich and comforting, it pairs beautifully with something simple on the side. Consider offering hot coffee, a spiced tea, or even mulled cider for sipping. If you’re serving a holiday meal, a few slices of crisp apple or pear on the plate add a pop of freshness that balances the sweet, warm flavors of the pudding.

Creative Ways to Present

If you’re entertaining, try baking the Pumpkin Praline Bread Pudding in individual ramekins for a fun, personal touch. For a rustic crowd-pleaser, scoop the pudding into mason jars and layer with a little extra praline topping. You can even slice leftover pieces, toast them lightly, and serve with a scoop of ice cream and a few extra pecans for an after-dinner treat that’s just a little bit different.

Make Ahead and Storage

Storing Leftovers

Any leftovers of Pumpkin Praline Bread Pudding will keep beautifully in the refrigerator for up to three days. Just transfer slices or spoonfuls to an airtight container once fully cooled, so it stays extra moist and fresh.

Freezing

If you want to save some for another cozy day, you can absolutely freeze this bread pudding. Wrap tightly in aluminum foil or plastic wrap and then pop into a freezer bag or airtight container. It’ll be good for up to two months; just thaw in the fridge overnight before reheating.

Reheating

To bring back that straight-from-the-oven magic, reheat Pumpkin Praline Bread Pudding in the microwave for 30–60 seconds per serving, or in a 325°F oven covered with foil until hot. If you want the praline topping extra crisp, uncover for the last few minutes. Serve warm for the dreamiest results!

FAQs

Can I use a different type Dessert

Absolutely! While French bread gives you a classic texture, brioche or challah turn the dish extra luxe. Just be sure the bread is slightly stale so it can really soak up the custard.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked, pureed pumpkin with no added sugar or spices. Pumpkin pie filling is sweetened and seasoned, so always use puree so you can control the sugar and spice balance in your bread pudding.

Can I make Pumpkin Praline Bread Pudding dairy-free?

You can swap in coconut milk or your favorite plant-based milk and cream alternative, and use a vegan butter for the praline topping—the flavor will shift a bit but the dessert is every bit as comforting.

How do I know when my bread pudding is fully baked?

The center should be set but still a bit wobbly, and a knife inserted should come out mostly clean. It will continue to firm up slightly as it cools, so resist the urge to overbake.

Can I prep Pumpkin Praline Bread Pudding in advance?

Yes, you can assemble the bread pudding a few hours ahead, cover, and chill. Sprinkle on the praline topping just before baking for maximum crunch.

Final Thoughts

Pumpkin Praline Bread Pudding is my personal love letter to autumn—warm, rich, textured, and perfect for sharing. If you’ve never made bread pudding before, this is the recipe that will make you fall in love with its simplicity and crowd-pleasing charm. Give it a try, and let the rave reviews roll in!

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