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Today, let's make a pumpkin bread
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pudding with praling sauce. It's an easy
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recipe to make for a dessert. And it's
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fall time and it's the perfect time to
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bring this out. You could even set this
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out for your Thanksgiving dessert table.
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People are going to love this one. That
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praling sauce is so delicious. All
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right, got to get a loaf of bread. I'm
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using a brios bread. It's already
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pick this up at Walmart. I mean, it's an
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easy thing. Just go to their bakery
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section of the store and that's where
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you can find this. You can also use an
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Italian loaf bread, a regular loaf of
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bread. It doesn't matter. What I did
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when I got my loaf of bread was I took
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it out of the package
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and I had laid it out
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to air dry for at least a day. And then
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I put it back in the bag here. You want
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the bread to be able to absorb the
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custard base that we're going to pour
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all over it. Brios bread is a French
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type of bread. So, you can see how thick
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it is. And that is really good for
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helping to absorb the custard. So, I'm
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just going to stack them up. And then
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we're going to cut these into bite-siz
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pieces. This recipe calls for one pound
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of bread, which is about one loaf. Now,
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before we start cutting the bread,
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because we're going to add it right to a
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I'm going to bring over my baking dish.
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And you want to lightly spray it. You're
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looking for about a 9 by13.
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And I'm going to use my nice fall dish
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here cuz doesn't that look pretty? All
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right, just give it a good spray so it
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doesn't stick. We're going to set this
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aside. have it close by because as we're
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chopping up the bread,
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we're going to add it to the baking
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dish. All right. So, I'm going to stack
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And I'm not going to skimp on those end
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pieces there cuz Thomas loves end
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pieces. So, they'll be in there. All
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right. So, we're just looking for cubes.
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Use a bread knife and just go through
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kind of making strips.
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Usually it takes about four slices. And
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then we're going to turn it around and
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then run our knife through
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Now, that is what we're looking for
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We're going to add these to our baking
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dish that we've prepared.
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And then we're going to cut the rest of
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it. Now, if you just get your bread and
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it's still fresh and you want to make it
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today, you can just pop it into your
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oven. Just lay the bread out on a sheet
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pan and put it on about 200°
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until it gets kind of toasty. And then
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just cool it down on your countertop and
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then you've got breadcrumbs.
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Day old, but it's a shortcut to it.
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Let's pop these into our dish.
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You can even tear your bread if you want
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to do that and give it a nice rustic
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flare to it. Now, if you feel like you
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have too much bread, you don't.
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Give you a nice pudding mix. In fact, it
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should fill your dish.
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We're going to set aside the bread
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crumbs. We're going to bring over a
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large mixing bowl so we can make that
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We've got everything we need for the
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custard. In our large mixing bowl, we're
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going to crack in four large eggs.
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If you can bring them to room
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temperature, it's even better.
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The shells go over there to my sink.
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All right. Check for shells and we're
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going to whisk it up. Give these eggs a
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We're going to add in one cup heavy
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whipping cream and one cup half and
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One and 1/2 cups white granulated sugar.
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This has to become a dessert, right?
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I'm going to go in three times because I
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We're going to add in 3 tablespoon of
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melted butter. Now, I cooled it slightly
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because you don't want to add hot butter
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to eggs or they'll become a scrambled
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egg. So, we're going to add that. We're
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going to add in one can of 100% pure
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pumpkin. Now, this is 15 oz.
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That's what's going to give us our
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pumpkin flavor. We're going to add in
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two teaspoon of vanilla extract. It's
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all about the flavor. All about the
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pumpkin pie spice. One tablespoon. Fill
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All right, we're going to blend this all
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together very carefully. Just give it a
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Make sure everything's incorporated
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That pumpkin pie spice. Oh my goodness.
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There's fall in the air and you put that
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Bring your baking dish back over that
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has your bread cubes in it. And they've
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been airing out even more by getting
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this mixture together.
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Here we go. And I'm going to scoop
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all over the breadcrumbs.
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And just start mashing it in.
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You bring it over. Just smash into the
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bread. Just like that. You want to make
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sure that all the bread is coated with
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You can bring this to a potluck, to a
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church gathering, to a holiday lunchon
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potluck that you're going to have.
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Put this on your Thanksgiving table.
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Take your spatula and then just kind of
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push the bread into the mixture
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nice and even. Now, this is going to be
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a solid form. Now, if you like it more
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rustic with pieces of bread all over the
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place, then you can kind of take a fork
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and push up a little bit on the bread to
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kind of give it that rustic feel to it.
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I've got my oven preheated at 350°.
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We're going to bake this for 1 hour.
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Then, we're going to pull it out and
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cool it down slightly before we start
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making that delicious praling sauce.
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Okay, it's been 1 hour. I've pulled it
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out of the oven. the pumpkin bread
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pudding. Doesn't that look delicious? I
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did a toothpick test and it came out
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nice and clean. So, we're good. And what
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we're going to do is move over here and
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we're going to make that delicious
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praling sauce. And I'm going to add in
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two sticks of butter,
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We're going to turn our heat on to a
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Let that start melting as we add the
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other three ingredients. We're going to
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add in one cup of heavy whipping cream.
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We're going to add in one cup of brown
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Now, I'm using a third cup.
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So, I'm going to go in three times. And
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then to give it that fall flavor,
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about one teaspoon. Get it in there.
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All right, we're going to take a whisk
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and we're going to blend this together
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till that butter is nice and melted.
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Now, you're going to keep stirring until
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this comes to a boil.
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Once you start seeing a boil, you're
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going to add in your chopped pecans, one
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We're going to turn down the heat to
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low. We're going to stir these in and
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then we're going to continue stirring
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for 5 minutes until our sauce thickens.
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There it is, you guys.
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Just pour it all over.
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It smells so good. Okay, now we're going
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and it's going to go all in there.
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We're going to let it sit for a few
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minutes and then we're going to give it
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Look at that, you guys.
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All right, let's give that a try.
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I like the texture of that.
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It is nice and kind of spongy and got
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that pumpkin flavor in it. The pumpkin
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pie spices in it. Wow. That sauce.
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That is a delicious sauce.
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Yeah. That's enough for Thomas and I.
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We're gonna share this right here. All
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right, you guys. What do y'all think? Is
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it worthy of a Thanksgiving dessert
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table? Is it worthy of a fall dessert?
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Thumbs up on this one, y'all. Make sure
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that you comment down below and give me
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a like, a hype, and share this with
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everyone you know. And don't forget my
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thumbs up. All right, you guys. We got
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many more coming. And I'll see y'all on
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I better take this to Thomas.
