Can I make Pumpkin Praline Bread Pudding in advance?

Yes, you can prepare the bread pudding a day ahead. Simply assemble the pudding and store it covered in the refrigerator overnight. On the day you plan to serve it, bake it according to the instructions, then pour the warm praline sauce over the top just before serving.

What is the best type of bread for this recipe?

Day-old bread such as French, Italian, or Challah works best for this recipe. The bread needs to absorb the custard mixture, so a firmer loaf with a slightly dry texture will yield the best results.

Can I use gluten-free bread for this recipe?

Yes, gluten-free bread can be substituted for regular bread. Be sure to choose a gluten-free bread that isn’t too soft, as it may not hold up well in the custard mixture. You may also need to adjust the baking time slightly.

Pumpkin Praline Bread Pudding – Best Dessert

Pumpkin Praline Bread Pudding

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Pumpkin Praline Bread Pudding is a rich and creamy dessert featuring a custard made with pumpkin puree and bread, topped with a delicious pecan praline sauce. This comforting dessert is perfect for fall and holiday celebrations like Thanksgiving.

Author: Kate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 pound loaf 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
1–1/2 cups Granulated Sugar
3 tablespoons Melted Butter
4 Eggs
2 teaspoons Vanilla Extract
1 tablespoon Pumpkin Pie Spice
1 cup Unsalted Butter (for the praline sauce)
1 cup Heavy Cream (for the praline sauce)
1 cup Brown Sugar (for the praline sauce)
1/2 cup Chopped Toasted Pecans (for the praline sauce)
2 tsp Cinnamon (for the praline sauce)
1/8 tsp Nutmeg (for the praline sauce)
1/4 tsp Ground Ginger (for the praline sauce)
1/4 tsp Ground Cloves (for the praline sauce)
1/2 tsp Ground Allspice (for the praline sauce)

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Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13 baking dish with cooking spray and place the torn bread pieces in the dish.
In a large mixing bowl, whisk together heavy cream, half and half, pumpkin puree, sugar, melted butter, eggs, vanilla extract, and pumpkin pie spice. Mix well.
Pour the custard mixture over the bread pieces in the baking dish. Ensure all bread pieces are fully covered. Press down gently to help the bread absorb the liquid.
Bake in the preheated oven for about 1 hour, or until the custard is set and the top is golden brown. Check for doneness by inserting a knife into the center; it should come out clean.
While the bread pudding is baking, prepare the praline sauce. In a saucepan, combine butter, heavy cream, and brown sugar. Stir over medium-low heat and bring to a boil.
Reduce the heat to low and stir in the toasted pecans, cinnamon, nutmeg, ginger, cloves, and allspice. Simmer for about 5 minutes until the sauce thickens.
Once the bread pudding is done, remove from the oven. Let it cool slightly before pouring the praline sauce over the top. Serve warm or cold.

Notes

You can prepare the bread pudding a day in advance and bake it the day of serving. The praline sauce should be made fresh and poured just before serving.
If you’re using fresh bread, allow it to sit out for a day to become slightly stale. This helps the bread absorb the custard better.
Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
For a gluten-free version, substitute gluten-free bread and adjust baking time slightly.

Nutrition

Serving Size: 1 serving
Calories: 442 kcal
Sugar: 20g
Sodium: 165mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 138mg

Find it online: https://thecookingsisters.com/pumpkin-praline-bread-pudding/