Description
A rich and cozy dessert made with pumpkin custard-soaked bread, topped with a sweet, nutty praline sauce — perfect for fall gatherings.
Ingredients
Units
Scale
- 6 cups day-old French bread, cubed
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- Butter for greasing the baking dish
For the praline sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together milk, heavy cream, pumpkin puree, sugars, eggs, vanilla, and spices.
- Add the cubed bread and stir until bread is fully coated. Let it sit for 15 minutes to soak.
- Pour the mixture into the prepared baking dish and sprinkle chopped pecans over the top.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- While the pudding bakes, prepare the praline sauce. In a saucepan over medium heat, melt butter and stir in brown sugar, cream, and pecans. Cook, stirring constantly, until the mixture thickens slightly (about 5 minutes). Stir in vanilla extract.
- Remove bread pudding from the oven and let it cool slightly. Drizzle warm praline sauce over the top before serving.
Notes
- Best served warm with whipped cream or vanilla ice cream.
- Use day-old bread for better texture.
- The praline sauce can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg