Pumpkin Bread Pudding with Praline Pecan Sauce
Transform your dessert game with this irresistibly decadent Pumpkin Bread Pudding with Praline Pecan Sauce. Perfectly spiced with cinnamon and nutmeg, this autumn-inspired treat combines tender chunks of custard-soaked French bread with the cozy flavors of pumpkin puree. Baked to golden perfection, each bite is rich, creamy, and satisfying. The show-stopping praline pecan sauce, made with buttery caramel and toasted pecans, takes this dessert to new levels of indulgence. Whether served warm for a holiday gathering or as a comforting end to a weeknight dinner, this recipe is a must-try for pumpkin lovers. With simple ingredients and just 20 minutes of prep, it’s the ultimate blend of ease and elegance!
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Recipe Information
Ingredients
- 6 cups French bread (day-old, cubed)
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 tablespoons Butter (unsalted, for greasing)
- 0.75 cup Pecans (chopped)
- 0.5 cup Butter (for sauce)
- 1 cup Brown sugar (for sauce, packed)
- 0.5 cup Heavy cream (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
- 0.25 teaspoons Salt (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 2 tablespoons of unsalted butter and set aside.
Place the cubed French bread into a large mixing bowl.
In another large bowl, whisk together the heavy cream, whole milk, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
Pour the pumpkin custard mixture over the cubed bread. Gently toss to coat all pieces and let sit for 10 minutes to allow the bread to soak up the mixture.
Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let cool slightly.
While the bread pudding is baking, prepare the praline pecan sauce. In a medium saucepan, melt the 0.5 cup butter over medium heat.
Stir in the brown sugar and heavy cream. Bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until the sugar dissolves and the sauce thickens slightly.
Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and salt.
Serve the warm bread pudding drizzled with the praline pecan sauce. Enjoy!
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 70.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
