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Pumpkin Praline Bread Pudding is a new addition to the holiday table for us. Traditionally our Thanksgiving dinner each year includes the traditional dishes, such as turkey, green bean casserole, roast Brussels sprouts, and sweet potato casserole, as well as the same desserts: apple, pecan, and pumpkin pies. For the most part, everyone likes them and expects them each year.
Let me know if you tweaked it to make it your own. I love how people customize recipes for their own tastes. I look forward to hearing from you.
Ingredients
Pumpkin Bread Pudding
- 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1 15-ounce can Pumpkin Puree
- 1-1/2 cups Granulated Sugar
- 3 tablespoon Melted Butter
- 4 Eggs
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice *
Praline Sauce
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Chopped Toasted Pecans
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 degrees F.
- Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
- In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
- Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake in a preheated oven at 350 for about 1 hour.
- While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
- Pour over bread pudding to serve.
