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.
Nelsy says
I’ve made this for a couple years now. We absolutely love it! I wondering if I can pour the mixture over the bread the night before, let it soak overnight in the fridge, and then bake it the next day? Will it be too mushy? We’ve used croissant for this dish. If I can do this, it will save me some time Thanksgiving Day. Thanks!
Michele says
Hi Nelsy, absolutely you can let it soak overnight. I have not made it with croissant’s so I can’t say for sure, but I don’t think it would be mushy. Try it and let me know how it works.
Thanks,
Michele
Josie says
Could I do this like a sticky bun? Place brown sugar and pecans in the bottom of muffin tin then flip after baked?
Michele says
Hi Josie,
I have not tried that so I can’t tell you for certain. However, it sounds like it would work if you add butter with the brown sugar and pecan in the bottom of the muffin tin. Give it a try, and let me know how it turned out.
Alicia says
I want to bake this the night before then reheat the sauce. How do you recommend reheating it?
Michele says
If possible, for the best results, I would recommend making the pecan praline sauce shortly before you are going to serve. If that is not possible, then you can microwave it. (I recommend trying 30 second intervals and checking it after each interval.) The last option is to reheat it in a pan on the stove over low heat.
Let me know if you have any other questions. Good luck!
Erika says
Recipe is amazing! Family adores it and are requesting it for Thanksgiving this year! But I am finding that when I use the Challah bread it still seems a little mushy even after the hour baking and after letting the bread stale over night any suggestions? Thanks!
Michele says
Hi Erika, instead of letting the bread stale over night, you could try oven-drying it instead. Bake it at 300 degrees for 30 minutes. Then make the rest of the recipe as written. Try it and let me know how it turns out.
Erika says
Thank you! I’ll have to give that a try!
Kellie says
Hey there! This looks amazing. I’m hoping to bake it then reheat it the next day before making the sauce fresh. How would you recommend I reheat the bread pudding part?
Michele says
Hi Kellie, if you can, I recommend assembling the bread pudding and let the pumpkin custard soak in the bread overnight but don’t bake it. Wait until the next day and bake it per instructions.
Sherri T says
I made this last year and it was a huge hit. Will be making it this year as well. Thank you!
Michele says
Hi Sherri, I’m so glad everyone liked it. I love hearing that people make it year after year. Have a Happy Thanksgiving!
Melissa says
I’ve made this recipe a few times and my family loves it! It’s easy yet impressive. My husband has requested it for Thanksgiving this year. We find it just as delicious reheated the next day 🙂 Thank you for creating this recipe – it’s perfect!
Michele says
Hi Melissa, I’m so glad you and your family love it. That is great to hear. Thanks so much for the kind comment. Have a wonderful Thanksgiving!
Kendall says
Hi there!
I’ve made this for years now and it’s always a huge hit. I am going to be making a double batch tomorrow. Will the baking instruction be the same for two pans?
Michele says
Hi Kendall, yes, the baking instructions are the same.
Emily says
How do you store this? Refrigerated?
Michele says
Yes, cover and store in the refrigerator.
Nat says
Looking forward to making this recipe for thanksgiving. Thank you for sharing!
The melted butter for the bread pudding, is it supposed to be salted or unsalted?
Michele says
Hi Nat, I think you will love this recipe. In my opinion, it does not matter if you use salted or unsalted butter. I think the small amount of salt in the butter will not make a difference in the taste.
Erin says
This looks amazing! Is there a way to present this with the sauce already on top, or do you have to pour individual portions?
Michele says
You can pour the sauce over the top of the whole pan and then serve. It just made the photos more appetizing to pour the sauce over the individual portion. 🙂
Mireille Hatchell says
Thank you so much for this recipe. This was a big hit! This brought bread pudding to a new level. . . of deliciousness! I will making this again per my husband’s request.
Michele says
Hi Mireille, I’m so happy it was a hit! Thanks for coming back here to let me know. Have a Happy Holidays!
Carla says
I made this at thanksgiving and oh my everyone liked it. Can you make it with puréed pears and be yummy?
Michele says
Hi Carla, I’m so happy everyone enjoyed the Pumpkin Praline Bread Pudding for Thanksgiving. I have never tried substituting pureed pears for the pumpkin so I can’t say how that would turn out. Feel free to try it and let me know.
Theresa says
Hi Michele, I’m not a fan of pumpkin but I would love to make this with sweet potatoes. Do you think sweet potatoes would taste good in this recipe? I’m thinking about trying this recipe for the upcoming holiday.
Michele says
Hi Theresa,
I have not tried it with sweet potatoes but I do know that Sweet potatoes with a praline sauce would be excellent. However, it might change the texture of the cream sauce. But, give it a try and let me know how it works out for you.
Thanks,
Michele