Description
Indulge in the warmth and comfort of Pumpkin Praline Bread Pudding, a delightful dessert that reimagines a classic favorite. This creamy pudding blends the rich flavors of pumpkin puree with a medley of spices, all enveloped in tender pieces of challah bread. Topped with a sweet praline sauce and toasted pecans, this dish is a perfect alternative to traditional pumpkin pie, making it an ideal choice for Thanksgiving or any cozy gathering. Whether served warm with a scoop of vanilla ice cream or chilled with whipped cream, Pumpkin Praline Bread Pudding is sure to impress your family and friends.
Ingredients
Scale
- 1 pound day-old bread (French, Italian, or Challah), torn into pieces
- 1 cup heavy cream
- 1 cup half-and-half
- 1 can (15 ounces) pumpkin puree
- 1.5 cups granulated sugar
- 3 tablespoons melted butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9 x 13 baking dish by spraying it with cooking spray and layering the torn bread evenly.
- In a large bowl, whisk together heavy cream, half-and-half, pumpkin puree, sugar, melted butter, eggs, vanilla, and pumpkin pie spice until smooth.
- Pour the mixture over the bread pieces and ensure all are soaked.
- Bake in the preheated oven for about 60 minutes or until golden brown on top and set in the center.
- While baking, prepare the praline sauce by heating butter, heavy cream, and brown sugar in a saucepan until boiling; then stir in chopped pecans and simmer until thickened.
- Serve warm with praline sauce drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg