Why Make This Recipe

Pumpkin Praline Bread Pudding is a delightful twist on a classic dessert, making it the perfect addition to your Thanksgiving feast. With its warm, comforting flavors of pumpkin and spices complemented by a crunchy praline topping, this dish encapsulates the essence of fall. Not only is it a crowd-pleaser, but it also allows you to use up leftover bread, making it a sustainable choice for your holiday table. Rich, creamy, and decadent, this bread pudding provides a festive touch that celebrates the season.

How to Make Pumpkin Praline Bread Pudding

Ingredients

1 loaf of stale bread (such as French or challah), torn into pieces
1 can (15 oz) pure pumpkin puree
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans or walnuts (for the praline topping)
1/2 cup brown sugar (for the praline topping)
1/4 cup unsalted butter (for the praline topping)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
Add the torn bread pieces to the pumpkin mixture, stirring gently to ensure all pieces are coated. Let it sit for 15-20 minutes to allow the bread to soak up the custard mixture.
While the bread is soaking, prepare the praline topping by combining the chopped nuts, brown sugar, and butter in a small saucepan over medium heat. Stir until the mixture is bubbly and combined.
Pour the soaked bread mixture into the prepared baking dish, then evenly sprinkle the praline topping over the top.
Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
Let it cool slightly before serving to allow the pudding to firm up.

How to Serve Pumpkin Praline Bread Pudding

Serve the Pumpkin Praline Bread Pudding warm, drizzled with a little bit of maple syrup or topped with whipped cream for extra indulgence. It pairs excellently with a scoop of vanilla ice cream, adding an extra layer of creaminess. This dessert works beautifully as the centerpiece of your Thanksgiving dessert table, inviting guests to serve themselves.

How to Store Pumpkin Praline Bread Pudding

If you have leftovers, allow the bread pudding to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. To reheat, place individual portions in the microwave for a few seconds, or warm it in the oven at 350°F (175°C) until heated through.

Tips to Make Pumpkin Praline Bread Pudding

Use stale bread for the best texture; fresh bread can become too mushy.
Feel free to mix in dried fruits, such as raisins or cranberries, for added flavor and texture.
Let the mixture soak for longer if you prefer a custard that’s richer and creamier.
Adjust the spices according to your preference; a pinch of allspice or cloves can also be delightful.

Variation

For a chocolate twist, consider adding semi-sweet chocolate chips to the bread pudding mixture. You can also substitute the pumpkin with sweet potato puree for a unique change in flavor while keeping the delicious fall vibes intact.

FAQs

Can I make Pumpkin Praline Bread Pudding in advance?
Yes! You can prepare the pudding a day in advance and refrigerate it before baking. Just remember to add an extra few minutes to the baking time if it’s cold from the fridge.

What type of bread works best for this recipe?
French bread, challah, brioche, or any type of stale bread will work wonderfully. The denser the bread, the better it will soak up the custard without falling apart.

Can I freeze leftovers?
Yes, Pumpkin Praline Bread Pudding can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil for best results. Thaw it in the refrigerator overnight before reheating.

Pumpkin Praline Bread Pudding

A delightful twist on a classic dessert, this Pumpkin Praline Bread Pudding features warm flavors of pumpkin and spices, topped with a crunchy praline, making it a perfect addition to your Thanksgiving feast.

Prep Time 20

Cook Time 55

Total Time 1 15

Serving Size servings

Ingredients

Main Ingredients

1 loaf loaf of stale bread (such as French or challah), torn into pieces Stale bread works best for texture.
15 oz pure pumpkin puree
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Praline Topping

1 cup chopped pecans or walnuts For the praline topping.
1/2 cup brown sugar For the praline topping.
1/4 cup unsalted butter For the praline topping.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
Add the torn bread pieces to the pumpkin mixture, stirring gently to ensure all pieces are coated. Let it sit for 15-20 minutes to allow the bread to soak up the custard mixture.

Praline Topping

While the bread is soaking, prepare the praline topping by combining the chopped nuts, brown sugar, and butter in a small saucepan over medium heat. Stir until the mixture is bubbly and combined.

Baking

Pour the soaked bread mixture into the prepared baking dish, then evenly sprinkle the praline topping over the top.
Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
Let it cool slightly before serving to allow the pudding to firm up.

Notes

Serve warm, drizzled with maple syrup or topped with whipped cream. Pairs well with vanilla ice cream. Leftovers can be stored in the refrigerator for up to three days.