Pumpkin Bread Pudding w/Praline Sauce
Pumpkin Bread Pudding w/Praline Sauce
The most delicious, decadent, sweet dessert for Fall or your Thanksgiving dessert table.
Equipment
- cutting board & bread knife
- measuring cups & spoons
- 9 x 13 baking dish
- non-stick cooking spray
- large mixing bowl & whisk
- Medium sauce pan
- spatula
- small microwave proof bowl
Ingredients
Pumpkin Bread Pudding
- 1 lb (6 cups) day old bread cubed (brioche, italian loaf or white)
- 4 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 cup half and half
- 1 (15oz) can 100% pure pumpkin puree
- 1 1/2 cups white granulated sugar
- 3 TBS butter, melted & slightly cooled
- 2 tsp vanilla extract
- 1 TBS pumpkin pie spice
Praline Sauce
- 1 cup butter
- 1 cup heavy whipping cream
- 1 cup brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish. Cut day old bread into 1" pieces and place into prepared baking dish.NOTE: If using fresh bread, cut into cubes and lay out on a sheet pan. Place into preheated 200 degree oven until dry. Cool slightly and place into baking dish.
- In large mixing bowl whisk together eggs. Add in heavy cream, half & half, pumpkin, sugar, melted butter, vanilla & pumpkin spice. Whisk together until well blended.
- Pour mixture all over the bread cubes in baking dish and press until well coated and saturated into an even firm layer.
- Bake in preheated 350 F degree oven for 1 hour. Test center of bread pudding with a toothpick to make sure done. Remove from oven. Cool slightly while make the sauce.
Making Praline Sauce
- In a medium sauce pan over medium heat stir together butter, heavy cream, and brown sugar until butter starts to melt. Bring to a boil while stirring. Reduce heat to a low setting and stir in pecans. Simmer for 5 minutes.
- Cut bread pudding into serving sizes while still in baking dish. Pour praline sauce all over the top of bread pudding. Pull out a piece of bread pudding and spoon extra sauce over top. Serve and enjoy.