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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Recipe
Pumpkin Praline Bread Pudding
Ingredients
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 *
Praline Sauce
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Chopped Toasted Pecans
Instructions
- 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.
Video
Notes
* 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.
Nutrition
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.
Andrea says
I want to make this tomorrow…can I add whiskey to the sauce? How much?
Michele says
I have not made it with whiskey before, but I’m sure it would taste great with whiskey. I would recommend starting with a small amount, maybe two tablespoons, and taste it to see how you like it. Then add a little more and taste it. I have seen recipes that add 2 tablespoons, others 1/4 cup, and I have seen one that has 3/4 cup. I think it depends on your preference.
Rob says
If I am making this to be served later, should I go ahead and pour the sauce on ahead of time, or put it in a separate container and let people do it themselves?
Thanks!
Michele says
Hi, I may be too late. You could put it on just before serving.
Nadya says
This recipe become my family favorite sweet treat on thanksgiving or even special day since you post this back in 2013. Thank you!
holly hart says
could this be baked a day ahead? or earlier in the day?
Michele says
Hi Holly, yes, this could be baked either a day ahead or earlier in the day. I would recommend making the sauce shortly before you serve it. However, you could make the sauce ahead of time. I would recommend reheating the sauce, and pouring it over the bread pudding shortly before you serve it.
Patsy says
Do you think this recipe would work using croissants instead of regular bread or french bread?
Michele says
I have never tried using croissants, but I bet that would be delicious!
Alice says
Can this be refrigerated? I wanted to make it to bring to Thanksgiving tomorrow but I’m not sure how it will hold up. Thank you in advance! 🙂
Michele says
Yes. You can refrigerate it. I would recommend refrigerating before putting on praline sauce because the praline sauce will become hard.
Jocelyn (Grandbaby Cakes) says
Looks incredible!!
Michele says
Thank you!
Sara says
About how many cups of bread cubes do I need?
Michele says
Hi Sara,
A 1 pound loaf of bread equals 16 ounces, which is equal to 2 cups.(if the bread were all smashed in there with no air in between the cubes.) However, that said, basically, you need enough bread cubes to fill a 9×13 baking dish. Let me know if you have any other questions.
Christine says
I work at a small retirement home and do most of the baking and this receipe was a hands down favorite. One of the residents said that it was the best dessert he ever had – and he hates pumpkin. I used half a loaf of frence bread and a package of stale King’s Hawaiian Rolls. Will be making it again for Christmas for the residents and one for my family!
Cassie from Getyourholidayon.com says
This looks soooo good! The weather has been so cold here in Ohio. It feels like Fall on somedays. I can’t wait for summer but I’m sure in the mood for everything Pumpkin. What a wonderful idea!
Michele says
Thanks. It has become a holiday favorite!
Joellyn Moynahan says
Have you ever made with Brioche? Also, can I make this today, put in fridge overnight and bake tomorrow?
Thanks,
Joellyn M
Michele says
Hi Joellyn, Brioche would be perfect for this dish. Yes, you can refrigerate overnight and bake tomorrow.
Stephanie says
I have made this on Thanksgiving for 4 years in a row, a family favorite! So rich but so good.
Anita Fry says
I made this yesterday, praline sauce and all. Poured the sauce on it and put in refrigerater. At 3am this morning i realized i should not have added the topping. Any suggestions on how to heat it up and make it moist again? Its our dessert for tonight!
Mama Maggie's Kitchen says
This looks insanely, incredibly good. Sooo yummy!
Charlane says
I used 1 lb French bread, but it came out pretty dry on the bottom. Next time I’ll use 3/4 loaf. But it tasted great. The Praline sauce was was outstanding – and there was plenty of it so you can be generous when topping each serving.
Michele says
I’m glad you liked it!