Pumpkin Praline Bread Pudding is an easy, rich, hugely popular, and impressive dessert.
Pumpkin Praline Bread Pudding is a new addition to the holiday table for us. Traditionally our Thanksgiving dinner each year includes the traditional dishes, such as turkey, apple walnut cranberry salad, green bean casserole, roast Brussels sprouts, and sweet potato casserole, as well as the same desserts: apple, pecan, chess pie, and pumpkin pies. For the most part, everyone likes them and expects them each year.
However, my husband let me know he does not like pumpkin pie and does not want pumpkin pie for Thanksgiving. I, however, do like Pumpkin, as do others in the family, and want to include it with the Thanksgiving dinner.
I searched for all types of pumpkin recipes, including the ever popular pumpkin cake roll. I made it last year, and it was an Epic Failure. I discovered I am cake roll challenged. I did manage to salvage it and turn it into a layer cake. Hubby liked it ok….better than pumpkin pie but not Wow.
I remembered last year I had made a fantabulous (is that a word) bread pudding called Bread Pudding with Praline Sauce on AllRecipes.com. It was the best pudding I had ever made…until now.
This year I decided to add pumpkin to that bread pudding and wow is this fantastic! It is rich and creamy and sweet and crunchy and pumpkin-y all in one. And it is SO MUCH EASIER than that cake roll…and you don’t have to mess up your counters trying to roll the cake. Another bonus is that this is a great recipe to make in advance and can be served hot or cold.
If I, the cake roll challenged person that I am, can make this bread pudding, you can too. It is your turn! Follow the directions below, and it is a piece of cake….or, uh, in this case, bread pudding. Give it a try, and let me know how you like it.
I love to receive your feedback on my recipes. This Pumpkin Praline Bread Pudding has been shared over 200,000 times (which blows my mind) and has become a family favorite in many households. Will it become your favorite? Try it and leave a comment below.
Be sure to check out these other pumpkin recipes like Pumpkin Fluff, Pumpkin Smoothie, and Crustless Pumpkin Pie.
Let me know if you tweaked it to make it your own. I love how people customize recipes for their own tastes. I look forward to hearing from you.
If you like this recipe be sure to check out these other pumpkin recipes.
Pumpkin Pie with a Gingersnap Crust
German Chocolate Pecan Pie
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Pumpkin Praline Bread Pudding
Pumpkin Bread Pudding
- 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1 15-ounce can Pumpkin Puree
- 1-1/2 cups Granulated Sugar
- 3 tablespoon Melted Butter
- 4 Eggs
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice *
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Chopped Toasted Pecans
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
- In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
- Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
- Bake in a preheated oven at 350 for about 1 hour.
- While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
- Pour over bread pudding to serve.
* Eggless Pumpkin Bread – Pumpkin Bread without eggs
* German Chocolate Pecan Pie – Adds chocolate to pecan pie.
* Eggnog Tres Leches Cake – Adds holiday cheer to a Mexican dessert.
For more desserts, see below. Check out Flavor Mosaic for recipe ideas for Thanksgiving sides dishes.
Complete Thanksgiving Dinner Menu
Reduce Stress this Thanksgiving by making these Slow Cooker Mashed Potatoes.
Pumpkin Pecan Cheesecake Bars.
If you like this bread pudding, try my Cinnamon Apple Pie Bread Pudding!
If you are looking for pumpkin desserts, try these Pumpkin Magic Bars.
For more pumpkin recipes, try this Pumpkin Maple Coffee Cake from Life Tastes Good.
Disclaimer: This post contains affiliate links, which means I receive a small commission if you make a purchase using this link, at no additional cost to you.
Have you tried using any other breads? How do you think it would be with sourdough or brioche bread?
Hi Gina, you can certainly use other breads. Brioche and sourdough should both work well.
Lisa Clemans says
Took it to work today and have received numerous compliments. I did make one change and used butter croissants. This recipe is a definite keeper !! Thank you !
I’m so glad everyone liked it. Thanks for letting us know.
Made this recipe, I used Brioche Bread and added Maple Flavor Extract instead of the Vanilla. I also did not find any Heavy Cream but substituted for Whipping Cream. It turned out very well and by the end of the meal, there was not a crumb left in the dish.
I’m so glad you liked it. I’m going to have to try the maple extract next time. That sounds delicious!
If you were making this ahead of time, would you go ahead and pour the praline sauce over the bread as soon as it came out of the oven or would you keep the praline sauce warm in a small crock pot and put on when served?
That’s a great question. I’m glad you asked. I recommend doing the latter. Warm it in a small crockpot and pour it over the pumpkin bread pudding when serving. I hope everyone enjoys it!
Hi! I would love to make this recipe, but need to do a Gluten free version. Are there any suggestions on what kind of Gf bread to use? I’d love to buy one, but could bake homemade if necessary. Thanks for this recipe idea!
Do you need to let the bread sit out a day before tearing it up? Also can this be made a day ahead and baked the next. It may be on my Thanksgiving table.
You can let it sit out for a day but you don’t have to. Yes, you can make the bread pudding in advance, and then reheat it in the oven or in a crockpot on low. I would recommend making the praline topping the day you plan to serve it and pour it over the bread pudding just before serving.
I hope you like it!
Sue Ellen Koch says
Great recipe! I used croissants (I always keep the marked down ones in my freezer!) and cut the sugar to 1 cup only. I never use the full sugar amounts in baking) It turned out great! I ended up pouring the sauce over the bread in the pan (and had some left over). I will do that again the next time I make it. I also poured a bit of bourbon in the sauce…just because I love it! Ha The heat burned out the alcohol.
Highly recommend this recipe.
Am I missing something on the Pumpkin Praline Bread Pudding recipe? You use pecans but I don’t see pralines in the recipe?
Praline in the title refers to the praline sauce that you make to pour over the bread pudding.
Hello, could I prepare this dish the day before and leave overnight uncooked? Then bake the next day?
Yes, you can prepare the bread pudding portion of the recipe the day before. However, I would make the praline sauce shortly before serving.
For the sugar is it 1 1/2 cups of sugar or is it 1/2 cup of a sugar?
It is 1 1/2 or 1.5 cups of sugar.
I made this for Thanksgiving instead of pumpkin pie. It was so delicious and everyone loved it!
If you make it ahead of time, would you bake it or just leave it soaking?
I baked it ahead of time, and then covered it, and make the sauce the day of and reheated the bread pudding the day of. I hope that helps.