Pumpkin Praline Bread Pudding

The Ultimate Cozy Fall Dessert Treat

Looking for the perfect fall centerpiece? This Pumpkin Praline Bread Pudding combines the earthy, warm spice of autumn pumpkin with a decadent, buttery pecan topping that creates the ultimate comfort food experience. Whether you are hosting a festive holiday gathering or just craving a cozy weekend treat, this recipe is a total crowd-pleaser that comes together with minimal fuss. The best part? It is incredibly easy to prepare ahead of time, saving you precious minutes in the kitchen. Get ready to fill your home with the heavenly scent of cinnamon, nutmeg, and toasted sugar! 🎃✨

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8-10 servings

📝 Ingredients List

• 1 loaf of brioche or challah bread, cut into 1-inch cubes
• 2 cups pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup half-and-half
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• For the Praline Topping:
• 1/2 cup butter, melted
• 1 cup pecans, chopped
• 1 cup brown sugar, packed

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Whisk
• Serrated bread knife
• Cutting board
• 9×13-inch baking dish
• Measuring cups and spoons
• Silicone spatula

Step-by-Step Instructions

1. Prep the base: Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or non-stick spray.
2. Combine liquids: In a large mixing bowl, whisk together the pumpkin puree, eggs, half-and-half, sugars, spice, and vanilla until smooth.
3. Soak: Toss the bread cubes into the pumpkin mixture. Use a spatula to fold gently until all the bread is well-coated. Let it sit for 10 minutes so the bread absorbs the custard.
4. Bake: Pour the mixture into your prepared baking dish and spread evenly. Bake for 30 minutes.
5. Add Praline Topping: While baking, mix the melted butter, pecans, and brown sugar in a small bowl. Remove the pudding carefully, sprinkle the topping over the top, and bake for an additional 15 minutes until bubbly and golden brown.
6. Cool and serve: Let it rest for 10 minutes before serving warm! 🍮

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds.
• Make Ahead: You can assemble the pudding up to 8 hours in advance, keeping it refrigerated until you are ready to bake.
• Bread Choice: Staler bread actually works best as it absorbs the liquid better without becoming mushy.

Variations

• Add Texture: Toss in a handful of white chocolate chips to the custard base for extra sweetness.
• Spice it up: Add an extra 1/2 teaspoon of ground ginger for a bit of spicy warmth.

FAQ

Can I use gluten-free bread? Yes, ensure the bread is sturdy and slightly stale for the best results.

Can I substitute the half-and-half? You can use whole milk or a mix of milk and heavy cream, though half-and-half provides the ideal richness.

Pumpkin Praline Bread Pudding

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• Author: Samantha Jones
• Total Time: 60
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

Indulge in the ultimate cozy fall dessert. This Pumpkin Praline Bread Pudding features fluffy brioche soaked in a rich, spiced pumpkin custard, finished with a decadent, buttery pecan praline topping. It is the perfect comfort food for holidays or weekend gatherings, offering a warm and festive experience that is easy to prepare ahead of time.

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Ingredients

Scale 1x2x3x

1 loaf brioche or challah bread, cut into 1-inch cubes
2 cups pumpkin puree
3 large eggs
1 cup half-and-half
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 cup butter, melted
1 cup pecans, chopped
1 cup brown sugar, packed (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, eggs, half-and-half, sugars, spice, and vanilla until smooth.
Add the bread cubes to the pumpkin mixture and fold gently until evenly coated.
Let the mixture soak for 10 minutes.
Pour the bread mixture into the prepared baking dish and spread evenly.
Bake for 30 minutes.
While baking, mix melted butter, pecans, and brown sugar in a small bowl.
Remove pudding from the oven, sprinkle the praline topping over the top, and bake for an additional 15 minutes.
Allow the pudding to rest for 10 minutes before serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds. You can assemble the bread and custard base ahead of time and store it in the fridge until ready to bake.

• Prep Time: 15
• Cook Time: 45
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 380
• Sugar: 32g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 95mg