As the weather cools down, there’s nothing more comforting than a warm, spiced dessert. This Pumpkin Praline Bread Pudding combines the seasonal flavors of pumpkin and warm spices with the sweet crunch of a praline topping, making it the perfect autumn treat. It’s easy to prepare, and with its rich texture and cozy flavors, this dish is a fantastic choice for a Thanksgiving dessert or any fall gathering.
Ingredients:
For the Bread Pudding:
- 6 cups cubed brioche or challah bread
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Praline Topping:
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
Directions:
Step 1: Prepare the Baking Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to ensure the bread pudding doesn’t stick.
Step 2: Arrange the Bread
- Spread the cubed brioche or challah bread evenly in the greased baking dish, forming an even layer.
Step 3: Make the Pumpkin Mixture
- In a large bowl, whisk together the pumpkin puree, eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and cloves until smooth and well combined.
Step 4: Soak the Bread
- Pour the pumpkin mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Let it sit for 10 minutes to allow the bread to fully absorb the flavors.
Step 5: Prepare the Praline Topping
- In a medium bowl, mix together the melted butter, brown sugar, chopped pecans, and cinnamon until it forms a thick, sticky mixture.
Step 6: Add the Topping and Bake
- Spoon the praline mixture evenly over the soaked bread pudding.
- Bake in the preheated oven for 45-55 minutes, or until the bread pudding is set and the top is golden brown and bubbling.
- Allow to cool slightly before serving warm.
Serving and Storage Tips
- Serving Suggestions: Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce. This bread pudding also pairs beautifully with whipped cream for an extra touch of indulgence.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Helpful Notes
- Choosing the Bread: Brioche or challah bread work best for this recipe due to their rich, tender texture. Day-old bread absorbs the pumpkin mixture better, so feel free to use slightly stale bread.
- Mixing Spices: For added depth of flavor, you can substitute pumpkin pie spice for the individual spices, using about 1 ½ teaspoons in total.
- Making It Ahead: You can assemble the bread pudding in advance, cover it tightly, and refrigerate it for up to 12 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
Tips from Well-Known Chefs
- Alton Brown: For an ultra-smooth custard, strain the pumpkin mixture through a sieve before pouring it over the bread. This helps remove any lumps and gives a creamier texture.
- Julia Child: When making a bread pudding, make sure to let the bread soak thoroughly. This ensures an even texture and helps the flavors blend together.
- Pioneer Woman, Ree Drummond: Sprinkle a touch of sea salt over the praline topping before baking for a delightful balance of sweet and salty flavors.
Frequently Asked Questions
1. Can I use a different type of bread?
Yes! French bread or ciabatta also work well in bread pudding. Just avoid very soft bread, as it may become too mushy.
2. Is it okay to use canned pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling is pre-sweetened and spiced, so it’s not recommended for this recipe. Stick with pure pumpkin puree for the best results.
3. Can I make this recipe dairy-free?
Absolutely! Substitute the milk and cream with full-fat coconut milk or almond milk, and use a dairy-free butter alternative for the praline topping.
4. How do I know when the bread pudding is done baking?
The bread pudding is done when the center is set and no longer jiggles, and the top is golden brown. A toothpick inserted into the center should come out clean.
5. Can I freeze bread pudding?
Yes, bread pudding freezes well. Once cooled, wrap individual portions tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven.
6. What’s the best way to reheat bread pudding?
Reheat in a 300°F (150°C) oven until warmed through, about 10-15 minutes. You can also reheat it in the microwave, but it may affect the texture slightly.
7. Do I need to toast the pecans?
Toasting pecans isn’t necessary but adds a nice nutty flavor. To toast, bake at 350°F (175°C) for 5-7 minutes or until fragrant.
8. Can I add raisins or chocolate chips?
Absolutely! Mix in up to ½ cup of raisins, chocolate chips, or dried cranberries for added flavor and texture.
9. What if I don’t have heavy cream?
You can use an additional ½ cup of whole milk in place of the heavy cream. The bread pudding will be slightly less rich but still delicious.
10. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by about ¼ cup in both the custard and topping if you prefer a less sweet dessert.
This Pumpkin Praline Bread Pudding is a delicious way to celebrate the flavors of the season. With its creamy, spiced pumpkin custard and crunchy praline topping, it’s sure to become a fall favorite in your home. Happy baking!
