Why Make This Recipe
Pumpkin Praline Bread Pudding is a delightful dessert that blends the warm flavors of pumpkin and spices with the comforting texture of bread pudding. It’s perfect for fall gatherings, holidays, or any time you want a heartfelt dessert. This dish not only tastes fantastic but also brings the aroma of cinnamon and nutmeg into your home, creating a cozy atmosphere. Plus, it’s a great way to use leftover bread and celebrate the flavors of the season.
How to Make Pumpkin Praline Bread Pudding
Ingredients:
- 4 cups of bread cubes
- 2 cups of pumpkin puree
- 2 cups of milk
- 1 cup of cream
- 4 eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 cup of chopped pecans
- 1/4 cup of brown sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg.
- Add the bread cubes and stir to combine. Let it soak for about 10 minutes.
- Pour the mixture into the greased baking dish and sprinkle the chopped pecans and brown sugar on top.
- Bake in the preheated oven for about 45-50 minutes, or until set and golden brown.
- Let it cool slightly before serving. Serve warm, optionally with whipped cream.
How to Serve Pumpkin Praline Bread Pudding
Serve the Pumpkin Praline Bread Pudding warm, straight from the oven. It is lovely on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. You could even drizzle some caramel sauce on top for an added sweetness. This dessert pairs wonderfully with a cup of coffee or hot cocoa.
How to Store Pumpkin Praline Bread Pudding
If you have leftovers, let the bread pudding cool completely, then cover it with plastic wrap or aluminum foil. You can store it in the fridge for up to 3 days. For longer storage, you can freeze it. Just wrap it tightly and place it in the freezer for up to 2 months. Thaw in the fridge before reheating.
Tips to Make Pumpkin Praline Bread Pudding
- Use stale bread for the best texture. If your bread is fresh, leave it out for a few hours to dry out a bit.
- Feel free to adjust the spices to match your taste. You can add more cinnamon or nutmeg, or even include ginger for a little zing.
- For a more luxurious texture, substitute some of the milk with additional cream.
- If you like a sweeter pudding, mix in some chocolate chips for a fun twist.
Variation
You can easily make this recipe dairy-free by using almond milk and coconut cream instead of regular milk and cream. Additionally, try swapping the pecans for walnuts or adding dried cranberries or raisins for a fruity touch.
FAQs
Can I make this pudding ahead of time?
Yes! You can prepare the mixture a day before and store it in the fridge. Just add the toppings and bake when you’re ready to serve.
What type of bread works best for this recipe?
Brioche or challah are great choices because they soak up the custard well and add richness. However, any bread you have on hand will work.
Can I double the recipe?
Absolutely! Just be sure to use a larger baking dish and increase the baking time as needed. Keep an eye on it while it bakes!
