Pumpkin Praline Bread Pudding is a rich, creamy, sweet and crunchy decadent dessert made with challah bread and pumpkin puree that is an alternative to pumpkin pie for Thanksgiving.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Pumpkin Bread Pudding
- 1 pound load 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
- 1-1/2cups Granulated Sugar
- 3 tablespoon Melted Butter
- 4 Eggs
- 2teaspoons Vanilla
- 1tablespoonPumpkin Pie Spice*
- 1cup Unsalted Butter
- 1cup Heavy Cream
- 1cup Brown Sugar
- ½ cup Chopped Toasted Pecans
Pumpkin Pie Spice
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- ¼ tspGround Ginger
- ¼ tspGround Cloves
- ½ tspGround Allspice
- 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.