Pumpkin Praline Bread Pudding
This Pumpkin Praline Bread Pudding combines the custardy richness of a classic bread pudding with pumpkin pie spices and a sweet, crunchy pecan praline topping. Perfect for Thanksgiving or any fall gathering!
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 loaf French bread or challah (about 1 lb), cut into 1-inch cubes, slightly stale
- 1 can (15 oz) 100% pure pumpkin puree
- 4 large eggs
- 2 cups half-and-half or whole milk
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Generously butter a 9x13-inch baking dish.
- Arrange cubed bread evenly in the prepared baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, half-and-half, granulated sugar, vanilla, cinnamon, nutmeg, and ginger until smooth.
- Pour custard evenly over the bread. Gently press down with a spatula to soak the bread. Let sit 15–20 minutes.
- In a medium bowl, combine brown sugar, pecans, melted butter, flour, and cinnamon. Stir until crumbly.
- Sprinkle praline topping evenly over the soaked bread pudding.
- Bake 45–55 minutes, until custard is set and topping is golden brown. Let cool 15 minutes before serving.
Notes
Best served warm with ice cream or caramel drizzle. Assemble ahead of time for stress-free entertaining.