Description
Experience the ultimate comfort of autumn with this decadent Pumpkin Praline Bread Pudding. This fall-inspired treat features soft, spiced brioche cubes soaked in a creamy pumpkin custard, crowned with a crunchy, buttery pecan praline topping. Perfectly caramelized in the oven, this dessert is ideal for holiday gatherings or a festive brunch. Filling your kitchen with the aromatic scents of cinnamon and nutmeg, it is pure, sweet comfort in every single bite.
Ingredients
1 lb Brioche bread, cubed
2 cups whole milk
1 cup heavy cream
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup brown sugar
3 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup unsalted butter, softened
1 tbsp flour
Instructions
Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
In a large bowl, whisk together the milk, cream, pumpkin puree, brown sugar, eggs, spice, and vanilla until smooth.
Add the cubed brioche to the bowl and fold gently with a spatula until all the bread is coated and has soaked up the liquid.
Transfer the mixture to your prepared baking dish, spreading it out into an even layer.
In a small separate bowl, combine the pecans, brown sugar, butter, and flour with a fork until the mixture is crumbly.
Sprinkle the praline topping evenly over the pudding.
Bake for 45 minutes until the center is set and the top is golden brown and bubbling.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Stale bread is best for this recipe; if your bread is fresh, toast the cubes in the oven at 300°F for 10 minutes to dry them out first. This recipe is completely alcohol-free.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg