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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- If bread is not stale, toast cubes on a baking sheet for 10 minutes until golden and dry.
- In a large bowl, whisk together pumpkin puree, milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Add toasted bread cubes to the custard mixture and stir gently to coat. Let sit for 10-15 minutes to soak.
- If using raisins, cranberries, or chocolate chips, fold them in now.
- Transfer bread-custard mixture to prepared baking dish and spread evenly.
- In a separate bowl, mix chopped pecans, melted butter, brown sugar, flour, and a pinch of salt until crumbly. Scatter evenly over pudding.
- 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.
- Remove from oven and let rest on a wire rack for at least 15 minutes before serving.
- 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