Pumpkin Praline Bread Pudding Recipe – Best Easy Thanksgiving Dessert

The first time I tasted pumpkin praline bread pudding, the sweet aroma nearly knocked me off my feet. You know that moment when the kitchen smells like cinnamon, toasted pecans, and caramelized sugar, and everyone starts wandering in, hoping for a sneak taste? That’s exactly what happened the year I decided to try this recipe for Thanksgiving. It wasn’t planned—just a spur-of-the-moment thing when I realized I had leftover challah and a can of pumpkin puree staring at me. Honestly, the result was so good, my family asked for it again before the night was even over.

Pumpkin bread pudding is a classic comfort dessert, but adding a crackly praline pecan topping takes it to another level. This recipe is all about blending rich pumpkin flavor with custardy bread and crunchy, buttery nuts. It’s the kind of treat that makes you feel cozy inside, even if the wind is howling outside and the holiday stress is looming. If you’ve never made bread pudding before, don’t worry—this version is simple, forgiving, and perfect for beginners.

I’ve tested this pumpkin praline bread pudding recipe at least ten times (that sounds like a lot, I know, but my family never complained). Each time, I tweaked the spices, played with the bread type, and messed around with the praline topping until everything felt just right. As a home baker who loves fuss-free festive desserts, I can say with full confidence: this is the best easy Thanksgiving dessert you’ll ever bring to your table. Whether you’re feeding a crowd or just want something special for yourself with a cup of coffee, this recipe delivers big flavor and loads of comfort.

Why You’ll Love This Pumpkin Praline Bread Pudding

If you’re on the hunt for a show-stopping dessert that doesn’t require fancy skills or an endless array of ingredients, you’re in luck. Let’s face it, Thanksgiving is hectic. Everyone wants something sweet, but who has time for complicated pies and soufflés? Here’s why this pumpkin praline bread pudding recipe is a keeper:

• Quick & Easy: Ready in under 1 hour, with minimal prep. Even if you start late, dessert will be hot and bubbling before dinner ends.
• Simple Ingredients: Most of what you need is probably in your kitchen already—pumpkin puree, bread, eggs, milk, sugar, and spices.
• Perfect for Thanksgiving: It’s festive, autumn-inspired, and works magic with leftover bread. Great for potlucks or cozy gatherings with friends.
• Crowd-Pleaser: Kids love the gooey texture; adults rave about the crunchy praline topping. There’s never any left the next morning.
• Unbelievably Delicious: The balance of creamy pumpkin custard and pecan praline crunch is, honestly, addictive. You’ll want seconds (maybe thirds—no judgment).

What sets this pumpkin praline bread pudding apart from other versions? I blend the pumpkin custard until silky, toast the bread cubes for extra flavor, and make sure every bite gets that irresistible praline crunch. I learned the hard way that skipping the toasting step leads to soggy pudding—so don’t do it!

This dessert is pure comfort food—warm, spiced, and rich, but with a lighter texture than pie. It’s easy to scale up for a crowd or down for a small family meal. And honestly, it’s the kind of treat that brings everyone to the table, forks in hand, ready for a taste. It’s not just a recipe—it’s a tradition in the making.

Ingredients Needed

This pumpkin praline bread pudding uses approachable, wholesome ingredients that work together to build layers of flavor and texture. Don’t worry if you need to make a substitution—there’s plenty of flexibility here.

• For the Bread Pudding:
  • Day-old challah or brioche, 8 cups (about 450g), cut into 1-inch cubes (works with French bread or croissants too)
  • Pumpkin puree, 1 cup (240g) (not pumpkin pie filling)
  • Whole milk, 2 cups (480ml) (2% milk or unsweetened almond milk also works)
  • Heavy cream, 1/2 cup (120ml) (adds richness, can swap for half-and-half)
  • Large eggs, 4, beaten
  • Granulated sugar, 3/4 cup (150g)
  • Brown sugar, 1/4 cup (50g) (for deeper flavor)
  • Vanilla extract, 2 tsp (10ml)
  • Ground cinnamon, 2 tsp (6g)
  • Ground nutmeg, 1/2 tsp (1g)
  • Ground ginger, 1/4 tsp (0.5g) (optional)
  • Salt, 1/2 tsp (2g)
• For the Praline Topping:
  • Pecan halves or pieces, 1 cup (110g), roughly chopped
  • Butter, 1/4 cup (60g), melted
  • Brown sugar, 1/2 cup (100g)
  • All-purpose flour, 2 tbsp (16g)
  • Pinch of salt
• Optional Extras:
  • Raisins or dried cranberries, 1/2 cup (70g), soaked in warm water (for a fruity twist)
  • Chocolate chips, 1/3 cup (60g) (for extra decadence)

I love using challah for its pillowy texture, but don’t stress if you’ve got regular sandwich bread. Just toast it for a few minutes to dry it out slightly—it’ll soak up the custard better. You can swap pecans for walnuts if that’s what you have. If you want gluten-free, use your favorite GF bread (just check the salt content as some gluten-free breads are a little bland). For dairy-free, substitute almond milk and coconut cream, and use vegan butter for the topping. If you’re out of pumpkin pie spice, just mix cinnamon, nutmeg, and ginger as described above.

Equipment Needed

• Large mixing bowl (for custard and bread cubes)
• Whisk (or a fork—sometimes I just grab whatever’s handy)
• 9×13-inch (23x33cm) baking dish (ceramic or glass both work, metal browns a tad more)
• Small saucepan (for melting butter, optional if you microwave it)
• Measuring cups and spoons (I use digital scales for accuracy, but cups work fine)
• Rubber spatula or spoon (for mixing and scraping every last bit of custard)
• Oven mitts (trust me, you’ll need them for the hot praline topping)
• Wire rack (to cool the pudding before serving, though a folded kitchen towel works too)

If you don’t have a 9×13-inch dish, use two smaller ones or a deep pie plate. I’ve made this in a cast iron skillet, and it came out with crispy edges—so good! If you use nonstick pans, make sure to check for wear and tear, as older pans sometimes overbrown the edges. For budget-friendly options, glass baking dishes from most supermarkets work perfectly (just avoid anything too shallow or it could overflow).

Preparation Method

1. Preheat and Prep:
   
   Set your oven to 350°F (175°C). Grease your baking dish with a little butter or nonstick spray. If using bread that’s not quite stale, toast cubes on a baking sheet for 10 minutes, until just golden and dry to the touch.
2. Make the Custard:
   
   In a large bowl, whisk together pumpkin puree, milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and creamy—no lumps allowed.
3. Combine Bread and Custard:
   
   Add toasted bread cubes to the custard mixture. Stir gently so every piece gets coated. Let sit for 10-15 minutes so bread soaks up the liquid. (It should feel heavy and almost soggy, but not mushy. If it’s too dry, add a splash more milk.)
4. Prepare Optional Mix-ins:
   
   If using raisins or dried cranberries, drain and gently fold them in. Chocolate chips can be added now too.
5. Pour and Smooth:
   
   Transfer the bread-custard mixture into your prepared baking dish. Spread out evenly, pressing gently to create a level surface.
6. Make Praline Topping:
   
   In a bowl, mix chopped pecans, melted butter, brown sugar, flour, and a pinch of salt. Stir until combined—it’ll look like a sticky, crumbly mess. Scatter evenly over the pudding. Make sure every inch gets some praline, or someone will complain.
7. Bake:
   
   Place dish in center of oven. Bake 35-40 minutes, or until custard is set and praline topping is bubbling. Bread pudding should feel firm in the center but still soft when pressed. Edges will puff and caramelize. If topping browns too fast, tent with foil after 25 minutes.
8. Cool Slightly:
   
   Remove from oven and let rest on a wire rack for at least 15 minutes. The custard will finish setting, and the praline will crisp up. Resist the urge to dig in right away (it’s worth the wait).
9. Serve:
   
   Scoop warm pudding into bowls. Top with whipped cream or vanilla ice cream if you like. For leftovers, reheat individual portions in the microwave for 30 seconds until warm.

If you notice the bread pudding is too wet after baking, it probably needed a little longer in the oven—just pop it back in for another 5-10 minutes. If the praline topping looks dry, try adding another tablespoon of melted butter. Sensory tip: It should smell nutty and caramel-sweet, and the top will crackle slightly when tapped with a spoon.

Cooking Tips & Techniques

Baking bread pudding is pretty forgiving, but there are a few tricks I’ve picked up along the way. Here’s what works—and what doesn’t:

• Toast the Bread: Don’t skip this! Toasting creates structure so the bread absorbs custard without falling apart. I learned the hard way—once, my pudding was a soggy mess.
• Mix Custard Thoroughly: Make sure eggs are fully incorporated, or you’ll get streaks of scrambled eggs. Whisk until everything’s smooth.
• Let Bread Soak: Give it time—10-15 minutes is perfect. Rushing this step means dry spots, which nobody wants.
• Check for Doneness: Insert a knife near the center. It should come out clean, with maybe a little custard clinging. If it’s wet, bake longer.
• Multitask: While the bread is soaking, prep the praline topping. Saves time and keeps things moving.
• Praline Crunch: Make sure nuts are evenly distributed. I once forgot to chop the pecans—big mistake. Smaller pieces mean better coverage and crunch.
• Don’t Overbake: Too long in the oven dries out the pudding. Watch for bubbling edges and a golden-brown top.

Common mistakes include using fresh bread (it gets mushy) or skipping the soaking step (dry, uneven texture). If you want consistent results, use a digital scale for measurements—especially with bread and pumpkin. And don’t stress if it’s not perfect; honestly, a slightly rustic pudding is part of the charm.

Variations & Adaptations

Bread pudding is endlessly customizable, and this pumpkin praline version is no exception. Try one of these twists to suit your tastes or dietary needs:

• Gluten-Free: Swap in gluten-free bread. I’ve used GF brioche, and it works beautifully—just check for salt and sweetness, and adjust custard accordingly.
• Dairy-Free: Use unsweetened almond or oat milk, coconut cream instead of heavy cream, and vegan butter in the topping. The flavor is still rich, with a hint of coconut.
• Apple Cinnamon Version: Add 1 cup (120g) diced apples and replace half the pumpkin with applesauce. Top with cinnamon sugar for a cozy twist.
• Maple Pecan: Substitute 1/4 cup (60ml) maple syrup for part of the brown sugar in the custard. Adds depth and a breakfast vibe.
• Chocolate Swirl: Add 1/2 cup (85g) chocolate chips in the bread mixture. I tried this last Christmas—everyone loved the gooey chocolate pockets!

Seasonal swaps work great—use dried cranberries for a festive feel, or add orange zest for brightness. If you need nut-free, skip the pecans and use a streusel topping with oats and brown sugar. Personal tip: I once made this with leftover cinnamon rolls instead of bread, and it was over-the-top delicious (and probably a little decadent for everyday eating).

Serving & Storage Suggestions

For best results, serve pumpkin praline bread pudding warm, straight from the oven. The praline topping will be crisp, and the custard inside soft and comforting. Scoop generous portions into bowls and top with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for a fancy touch (honestly, caramel is always a win).

If you want to go all out, pair with a hot cup of coffee or chai tea. For Thanksgiving, it’s a lovely companion to turkey and all the sides—think of it as dessert that bridges the gap between pie and cake. If you’re serving a crowd, you can bake in individual ramekins for pretty, Pinterest-worthy presentation.

Leftovers keep well in the refrigerator for up to 4 days. Cover tightly with plastic wrap or foil. To reheat, microwave single servings for 30–45 seconds, or warm the entire dish in the oven at 325°F (160°C) for about 10 minutes, covered with foil. The flavor deepens overnight, so don’t be surprised if it tastes even better the next day. For longer storage, freeze portions for up to 2 months—just thaw overnight in the fridge and reheat gently.

Nutritional Information & Benefits

Each serving (about 1/10th of the dish) provides roughly:

• Calories: 350
• Protein: 8g
• Fat: 16g
• Carbohydrates: 42g
• Fiber: 3g

Pumpkin is packed with Vitamin A, fiber, and antioxidants, making this dessert a little healthier than most holiday sweets. Pecans offer heart-healthy fats and a satisfying crunch. If you use whole grain bread, you’ll boost fiber even more. The recipe is nut-heavy, so watch out for allergies—skip pecans if needed. It can easily be adapted for gluten-free or dairy-free diets with simple swaps. As someone who tries to balance indulgence with nutrition, I love that this pudding feels decadent but sneaks in real benefits.

Conclusion

There’s just something magical about pumpkin praline bread pudding on Thanksgiving. It’s easy, comforting, and just plain delicious. Whether you’re hosting a big family dinner or having a quiet holiday, this dessert brings everyone together for a sweet finish.

Don’t be afraid to put your own twist on it—swap the bread, play with the spices, or add your favorite mix-ins. That’s how traditions start, right? For me, this recipe is a staple. It’s the one dish I look forward to every year, and I hope it becomes a favorite in your home too.

If you try this pumpkin praline bread pudding recipe, drop a comment below. Let me know how you made it your own, or share your best bread pudding tips. Happy baking—and happy Thanksgiving!

FAQs

Can I make pumpkin praline bread pudding ahead of time?

Yes! You can assemble the pudding (without the praline topping) up to a day in advance. Store covered in the fridge, then add the topping and bake just before serving.

What type of bread works best for bread pudding?

Challah, brioche, or French bread are ideal—they soak up the custard without turning mushy. Stale bread is best, but fresh works if you toast it first.

Can I freeze leftovers?

Absolutely. Cool the pudding completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before eating.

How do I make this recipe nut-free?

Skip the pecans in the praline topping. Substitute with a simple oat streusel (brown sugar, flour, oats, and butter) for crunch without nuts.

Is this pumpkin praline bread pudding gluten-free?

It can be! Use gluten-free bread and double-check all other ingredients. The texture may be slightly different, but still delicious.

Pumpkin Praline Bread Pudding

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• Author: Jason Miller
• Total Time: 55 minutes
• Yield: 10 servings 1x

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Description

This easy pumpkin praline bread pudding combines creamy pumpkin custard with a crunchy pecan praline topping for a cozy, crowd-pleasing Thanksgiving dessert. It’s simple to make, perfect for using up leftover bread, and sure to become a holiday favorite.

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Ingredients

Scale 1x2x3x

• 8 cups day-old challah or brioche (about 1 lb), cut into 1-inch cubes
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs, beaten
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 teaspoon salt
• 1 cup pecan halves or pieces, roughly chopped
• 1/4 cup butter, melted
• 1/2 cup brown sugar (for topping)
• 2 tablespoons all-purpose flour
• Pinch of salt (for topping)
• 1/2 cup raisins or dried cranberries, soaked in warm water (optional)
• 1/3 cup chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. If bread is not stale, toast cubes on a baking sheet for 10 minutes until golden and dry.
3. In a large bowl, whisk together pumpkin puree, milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
4. Add toasted bread cubes to the custard mixture and stir gently to coat. Let sit for 10-15 minutes to soak.
5. If using raisins, cranberries, or chocolate chips, fold them in now.
6. Transfer bread-custard mixture to prepared baking dish and spread evenly.
7. In a separate bowl, mix chopped pecans, melted butter, brown sugar, flour, and a pinch of salt until crumbly. Scatter evenly over pudding.
8. Bake for 35-40 minutes, until custard is set and praline topping is bubbling. If topping browns too quickly, tent with foil after 25 minutes.
9. Remove from oven and let rest on a wire rack for at least 15 minutes before serving.
10. Serve warm, topped with whipped cream or vanilla ice cream if desired. Reheat leftovers in microwave for 30 seconds.

Notes

Toast the bread for best texture. Let bread soak in custard for 10-15 minutes before baking. For gluten-free, use GF bread; for dairy-free, substitute almond milk and coconut cream, and use vegan butter. Can be made ahead and baked before serving. Nut-free option: use oat streusel instead of pecans.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/10th of the dish
• Calories: 350
• Sugar: 26
• Sodium: 260
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 42
• Fiber: 3
• Protein: 8

Keywords: pumpkin bread pudding, Thanksgiving dessert, praline topping, easy bread pudding, holiday dessert, pecan praline, fall baking, comfort food