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.
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.