Description
This Pumpkin Praline Bread Pudding is a cozy, comforting dessert perfect for autumn. It combines custardy pumpkin-spiced bread pudding with a rich, buttery praline topping made of brown sugar, pecans, and corn syrup. Baked to golden perfection, it offers a delightful blend of creamy texture and crunchy sweetness.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread (French or brioche)
- 2 cups heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Praline Topping
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1/4 cup corn syrup
- 1/2 tsp salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly to prevent sticking.
- Combine Bread Cubes: Place the cubed day-old bread in a large bowl and set it aside, preparing it for the custard mixture.
- Make Custard Mixture: In a separate bowl, whisk together the heavy cream, granulated sugar, eggs, canned pumpkin puree, vanilla extract, salt, and pumpkin pie spice until fully combined and smooth.
- Soak Bread: Pour the custard mixture over the bread cubes and gently stir to make sure all pieces are coated. Let it soak for 10-15 minutes so the bread absorbs the flavors.
- Bake Bread Pudding: Transfer the soaked bread and custard mixture into the prepared baking dish, spreading evenly, and bake in the preheated oven for 45-50 minutes until the top is golden and the center is set.
- Prepare Praline Topping: While the bread pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt, cooking until well blended and bubbling.
- Add Pecans: Mix the chopped pecans into the praline mixture and cook for an additional 2-3 minutes, stirring frequently to prevent burning and to create a sticky, crunchy topping.
- Serve: Once the bread pudding is out of the oven, pour the warm praline topping evenly over the top before serving to add a rich, nutty sweetness.
Notes
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- You can substitute pecans with walnuts or other nuts if preferred.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and butter with a vegan butter alternative.
- Allow the bread pudding to cool slightly before serving to let it set fully.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
