Oh, fall! It’s that magical time of year when the air gets crisp, leaves turn golden, and the warm, inviting scents of spices fill the kitchen. One of my all-time favorite fall treats is my pumpkin praline bread pudding. Trust me, this dish is a hug in a bowl! The creamy pumpkin base mixed with crunchy pecans and a touch of sweetness from the praline gives it a delightful twist that’s simply irresistible. I remember the first time I made it for a cozy dinner with friends; the moment I pulled it from the oven, the aroma curled around us like a soft blanket. Everyone’s eyes lit up! It’s the perfect dessert for gatherings, and it just makes you feel right at home. I can’t wait for you to try it—let’s get baking!
Ingredients List
Here’s what you’ll need to whip up this delightful pumpkin praline bread pudding. Make sure to measure everything out precisely for the best results!
- 4 cups of cubed bread (I love using a hearty sourdough or brioche for extra flavor!)
- 2 cups of pumpkin puree (canned works great, but homemade is even better if you have the time!)
- 1 cup of milk (whole milk gives it creaminess, but you can use whatever you have on hand)
- 3/4 cup of brown sugar (light or dark, both will add that lovely caramel flavor)
- 1/2 cup of heavy cream (for that luxurious texture—trust me, it’s worth it!)
- 4 eggs (these will help bind everything together, so fresh is best!)
- 1 teaspoon of vanilla extract (a splash of warmth and sweetness)
- 1 teaspoon of cinnamon (because what’s fall without cinnamon?)
- 1/2 teaspoon of nutmeg (just a hint to elevate those pumpkin flavors)
- 1/2 cup of chopped pecans (for that crunchy praline twist—feel free to toast them for extra flavor!)
- 1/4 cup of maple syrup (a drizzle on top adds a beautiful finish!)
How to Prepare Pumpkin Praline Bread Pudding
Preheat and Mix
First things first, let’s get that oven preheating to 350°F (175°C). This is crucial for making sure your bread pudding bakes evenly and comes out just perfect. While that’s warming up, grab a large mixing bowl and combine your pumpkin puree, milk, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg. Whisk it all together until it’s smooth and creamy. You want all those lovely flavors to meld together beautifully!
Combine Ingredients
Now it’s time to add in the star of the show—your cubed bread! Gently fold the bread into the pumpkin mixture, making sure every piece is well-coated. This step is super important; you want each bite to be bursting with flavor! Don’t forget to add in the chopped pecans at this point. They’ll bring that delightful crunch and praline vibe that makes this dish so special. Give everything a good but gentle stir—no need to overdo it!
Bake the Pudding
Once everything is mixed together nicely, pour the mixture into a greased baking dish. Make sure to level it out a bit so it bakes evenly. Now, drizzle that maple syrup on top—this will create a lovely caramelized layer as it bakes. Pop it in the oven and let it work its magic for about 45-50 minutes. You’ll know it’s done when the top is golden brown and the center is set but still slightly jiggly. Let it cool for a few minutes before serving, and trust me, the wait will be worth it as you savor every warm, spiced bite!
Tips for Success
To ensure your pumpkin praline bread pudding turns out perfectly every time, here are some of my favorite tips! First, use day-old bread—it’s drier and will soak up all that delicious pumpkin mixture better. If you’re using fresh bread, just let it sit out for a few hours or toast it lightly to dry it out a bit. Also, don’t rush the mixing; make sure every piece of bread is fully coated for that heavenly texture in every bite. When baking, keep an eye on it during the last few minutes; ovens can vary, and you want that beautiful golden top without overbaking. Finally, let it cool for a bit before serving—this helps it set up nicely and makes it easier to slice. Enjoy the process, and your friends will be raving about it!
Nutritional Information
Here’s a quick breakdown of the nutritional values for a slice of this delicious pumpkin praline bread pudding. Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in:
- Serving Size: 1 slice
- Calories: 320
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates: 43g
- Fiber: 2g
- Sugar: 22g
- Protein: 5g
So, as you enjoy this cozy dessert, you can feel good knowing it’s packed with flavors and rich ingredients. Perfect for a fall treat!
FAQ Section
Can I make pumpkin praline bread pudding ahead of time?
Absolutely! This dish is perfect for making a day in advance. Just prepare it as directed, cover it tightly, and refrigerate. When you’re ready to serve, you can reheat it in the oven at 350°F until warmed through. Your friends will think you whipped it up fresh!
What type of bread works best for this recipe?
I love using a nice crusty sourdough or a rich brioche for my pumpkin praline bread pudding. They soak up the pumpkin mixture wonderfully and add so much flavor. Day-old bread is perfect, but if yours is fresh, just give it a light toast to dry it out a bit.
Can I add other nuts or toppings?
Of course! Feel free to swap in walnuts or even pecan halves for a different crunch. You can also sprinkle some chocolate chips or dried fruit on top if you’re feeling adventurous. The possibilities are endless!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently in the oven or microwave when you’re ready to enjoy another slice of this cozy dessert.
Can I freeze pumpkin praline bread pudding?
Yes! You can freeze it before baking. Just wrap it tightly and store it in the freezer for up to two months. Thaw it in the fridge overnight, then bake as directed. You’ll have a delicious treat ready to go!
Why You’ll Love This Recipe
- Rich, warm flavors of pumpkin and spices that scream fall!
- Easy to prepare with simple ingredients—perfect for bakers of all levels!
- Heavenly combination of creamy texture and crunchy pecans for a delightful bite.
- Great for gatherings or cozy nights in; it’s always a crowd-pleaser!
- Can be made ahead, making entertaining a breeze.
Serving Suggestions
If you’re looking to elevate your pumpkin praline bread pudding experience, here are some delightful pairings that complement its rich, spiced flavors:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense pudding.
- Vanilla Ice Cream: Serve it warm alongside a scoop of vanilla ice cream for a deliciously indulgent treat.
- Caramel Sauce: Drizzle some warm caramel sauce on top for an extra layer of sweetness.
- Cranberry Relish: The tartness of cranberry relish balances the sweetness perfectly and adds a pop of color.
- Spiced Nuts: A handful of spiced nuts on the side provides a crunchy texture that complements the softness of the pudding.
These additions not only enhance the flavors but also create a beautiful presentation. Enjoy experimenting with these combinations!
Storage & Reheating Instructions
To keep your pumpkin praline bread pudding fresh and delicious, store any leftovers in an airtight container in the refrigerator for up to three days. Make sure it’s completely cooled before sealing it up to avoid moisture buildup.
If you find yourself with more than you can eat, you can also freeze it! Just wrap individual portions tightly in plastic wrap and then place them in a freezer-safe container. It should last for up to two months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight.
For reheating, you can pop it back in the oven at 350°F (175°C) for about 15-20 minutes until it’s warmed through. If you’re in a hurry, the microwave works too—heat it in 30-second intervals until it’s just right. Just be careful not to overheat, as you want to keep that lovely texture intact. Enjoy your cozy dessert all over again!
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Pumpkin Praline Bread Pudding: 5 Irresistible Comfort Bites
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin praline bread pudding perfect for fall.
Ingredients
- 4 cups of cubed bread
- 2 cups of pumpkin puree
- 1 cup of milk
- 3/4 cup of brown sugar
- 1/2 cup of heavy cream
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 cup of chopped pecans
- 1/4 cup of maple syrup
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix pumpkin puree, milk, brown sugar, heavy cream, eggs, vanilla, cinnamon, and nutmeg.
- Add the cubed bread to the mixture and stir until well coated.
- Fold in the chopped pecans.
- Pour the mixture into a greased baking dish.
- Drizzle maple syrup on top.
- Bake for 45-50 minutes until set.
- Let cool before serving.
Notes
- Serve warm with whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
- Can be made a day ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pumpkin praline bread pudding
