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Home » Creative Recipes » Holiday » Thanksgiving » Thanksgiving Desserts » Pumpkin Praline Bread Pudding

Pumpkin Praline Bread Pudding Fall Dessert

Pumpkin Praline Bread Pudding

BY: Michele
PUBLISHED: Nov 10, 2013
UPDATED: Nov 11, 2021
299 Reviews / 4.4 Average
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Pumpkin Praline Bread Pudding

Pumpkin Praline Bread Pudding is an easy, rich, hugely popular, and impressive dessert.

Pumpkin Praline Bread Pudding

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.

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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.

Pumpkin Praline Bread Pudding

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 PieGerman Chocolate Pecan Pie

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Recipe

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4.39 from 299 votes

Pumpkin Praline Bread Pudding

Pumpkin Praline Bread Pudding is a rich, creamy, sweet and crunchy decadent dessert made with challah bread and pumpkin puree that is an alternative to pumpkin pie for Thanksgiving.
Course Custard, Dessert, Pudding
Cuisine American
Keyword Pumpkin Bread Pudding, Pumpkin Pie Alternative, Pumpkin Praline Bread Pudding
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 16
Calories 442kcal
Author Michele @ Flavor Mosaic

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

Pumpkin Pie Spice

  • 2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Allspice
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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

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Other Ideas for Holiday Desserts:
* Crustless Pumpkin Pie – Pumpkin Pie that tastes so good you won’t miss the crust.
* 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

Calories: 442kcal | Carbohydrates: 36g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 165mg | Potassium: 127mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

 

For more desserts, see below. Check out Flavor Mosaic for recipe ideas for Thanksgiving sides dishes.

Complete Thanksgiving Dinner Menu

Thanksgiving Dinner Menu with all the fixings

Reduce Stress this Thanksgiving by making these Slow Cooker Mashed Potatoes.

Pumpkin Pie with a Gingersnap Crust
Slow Cooker Mashed Potatoes

Pumpkin Pecan Cheesecake Bars.

Pumpkin Pecan Cheesecake Bars make a wonderful fall dessert.

If you like this bread pudding, try my Cinnamon Apple Pie Bread Pudding!

Cinnamon Apple Pie Bread Pudding

If you are looking for pumpkin desserts, try these Pumpkin Magic Bars.

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. 

Filed Under: American, Bake, Breakfast / Brunch, Budget-friendly, Christmas, Comfort Food, Desserts, Dinner Recipes, Fall Recipes, Featured Photos, Lunch, Make Ahead, Popular Posts, Pot Luck, Pudding, Pumpkin, Sweet, Thanksgiving, Thanksgiving Desserts, Thanksgiving Favorite Recipes Tagged With: bread pudding, dessert, fall, pumpkin

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Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Christee says

    October 8, 2020 at 1:17 pm

    I make this every fall and am considered a hero for doing so, LOL. This dessert is decadent and easy… two adjectives that don’t usually belong together. I made no changes to the recipe which is unheard of for me (I’m always tweaking). Well done. Thank you for sharing!

    Reply
    • Elizabeth says

      November 24, 2020 at 4:46 pm

      Can you make this recipe ahead? Like 1 or 2 days before serving?

      Reply
      • Michele says

        November 24, 2020 at 9:43 pm

        Hi Elizabeth,

        Yes. You can make the bread pudding ahead of time. But I recommend waiting to make the praline sauce shortly before you want to serve.

        Thanks,

        Michele

        Reply
  2. Sue says

    October 13, 2020 at 12:32 pm

    Hubby loved this!!! I did add 2 more egg yolks ( he likes it custardly)and let it sit for 30 minutes before baking. Had challenge with Praline-Sauce, It was thin. I added some cornstarch/water to thicken. It did thicken in fridge overnight. Thank you so much for the recipe!

    Reply
    • Michele says

      October 13, 2020 at 3:02 pm

      Hi Sue,

      I’m so glad that your husband loved it. I’m glad you were able to thicken the sauce. Usually if you let the praline sauce keep simmering on the stove, it will thicken up.

      Thanks,

      Michele

      Reply
  3. Sylvia DuCom says

    October 25, 2020 at 9:59 pm

    Michele,
    Do you pour the sauce over individual servings or pour over the entire bread pudding. I’m sure either will be good ,just wondering what you would suggest.

    Reply
    • Michele says

      October 26, 2020 at 1:58 am

      Hi Sylvia,

      I think that depends on the situation. If you have a small gathering, then I might pour the praline sauce over individual servings and store any leftover bread pudding separately from the praline sauce.

      However, if you have a large crowd to feed, and are unlikely to have leftovers, then I would pour the praline sauce over the entire bread pudding and then serve immediately.

      I hope that helps.

      Thanks,

      Michele

      Reply
  4. Ashley says

    October 28, 2020 at 6:29 pm

    Hello! This looks and sounds amazing. Any suggestions for making this without nuts ( tree nuts to be exact) ?

    Reply
    • Michele says

      October 28, 2020 at 7:07 pm

      Hi Ashley,

      You could leave the pecans out of the sauce and it will be like a caramel sauce. You could also add vanilla to the sauce when you remove it from the pan. You could also top it with powdered sugar. I hope that helps.

      Michele

      Reply
  5. Denise Meneice says

    October 29, 2020 at 12:21 pm

    Can this be made ahead, served cold or at room temperature? I work at a seniors lodge (@ 50;residents). Dessert is made by the night shift to serve at lunch.

    Reply
    • Michele says

      October 30, 2020 at 6:21 pm

      Hi Denise,

      First of all, thank you for your work. As someone who has taken care of aging parents, I truly appreciate what you do. As far as serving the bread pudding cold or at room temperature, I have always served it warm because I think it is much better that way, especially with the praline sauce, if you were going to serve that with it. However, I suppose it could be served cold. As an alternative, you could try serving my Crustless Pumpkin Pie. For a breakfast option, you could try my Pumpkin Sheet Pan Pancakes.

      Reply
  6. Sharon N. says

    November 4, 2020 at 6:52 pm

    Have made this pumpkin bread pudding and it was a hit at thanksgiving. Did not change anything. It was delicious and will definitely make for several years. Great recipe.

    Reply
  7. Denise Meneice says

    November 5, 2020 at 2:36 am

    Thanks so much for your reply. I’m definitely going to try this recipe but not for the lodge residents. I may try your others suggestions!

    Reply
  8. Shehnaz says

    November 10, 2020 at 8:11 pm

    Any recommendation on which bread is best to use? Or, if the type of bread lends to a different texture/flavor?

    Reply
  9. Lynet Cutts says

    November 17, 2020 at 8:54 pm

    I was actually looking for a sweet potato bread pudding recipe and ran across this. I made the recipe exactly as called for, except I used canned sweet potato instead of pumpkin. It turned out AMAZING! My family loved it. My daughter said it’s the best she’s ever eaten. We live in Louisiana. That’s saying a lot lol.

    Reply
    • Michele says

      November 19, 2020 at 12:39 pm

      Hi Lynet,

      Thank you so much for leaving the nice comment. That is great to know that it worked using canned sweet potatoes. I may have to try that. I’m sure there are others that will try it too since you had such great success with it.

      Michele

      Reply
  10. Marissa says

    November 20, 2020 at 10:49 am

    If I have pumpkin pie spice that is already mixed from the store how much would I need to use?

    Reply
    • Michele says

      November 20, 2020 at 4:28 pm

      Hi Marissa,

      Use 1 Tablespoon of Pumpkin Pie Spice! Enjoy! Have a wonderful Thanksgiving!

      Michele

      Reply
    • Laura says

      November 21, 2020 at 8:17 am

      Hello! I was wondering if I could make this the night before and keep the praline sauce separate from the bread pudding and just reheat the sauce before serving. Do you think that would be fine? Any suggestions? Thank you!!

      Reply
      • Michele says

        November 21, 2020 at 10:38 am

        Hi Laura,

        Yes. That should work just fine. That is exactly what I would do. Let me know how you like it.

        Thanks,

        Michele

        Reply
  11. KP says

    November 22, 2020 at 8:54 pm

    I just found your recipe last week and tried it today. Wow! Delicious! My husband loved it, too and said you can make this any time! Thanks for posting – even if it was several years ago. Thankful to have found it. Happy Thanksgiving!

    Reply
    • Michele says

      November 22, 2020 at 8:59 pm

      Hi KP,

      Thanks so much for the nice comment. I’m so happy you and your husband loved it. It is a perennial favorite. Have a Happy Thanksgiving!

      Michele

      Reply
  12. Sharon says

    November 25, 2020 at 3:27 pm

    This is the best recipe for Pumpkin Bread Pudding. The praline pecan sauce is delicious on it. I have made this for several years. This recipe is a definite keeper.

    Reply
    • Michele says

      November 25, 2020 at 5:53 pm

      Hi Sharon,

      Thank you so much. I’m so happy you like it. Thanks for the kind words. Have a wonderful Thanksgiving!

      Michele

      Reply
  13. Rory says

    November 25, 2020 at 8:47 pm

    Hello!! I was wondering if it would work to make this the night before and bake the next day? Just let it soak overnight?

    Reply
    • Michele says

      November 26, 2020 at 2:07 am

      Hi Rory,

      Yes, it should work like that.

      Michele

      Reply
  14. Rhonda says

    November 25, 2020 at 8:55 pm

    Can I use Pumpkin Pie Spice instead of mixing up my own? Every store I went to were out of the Allspice.

    Reply
    • Michele says

      November 26, 2020 at 2:06 am

      Hi Rhonda,

      Yes you can. Use 1 tablespoon of the Pumpkin pie spice.

      Michele

      Reply
  15. Annell says

    October 10, 2021 at 9:42 am

    My grandson loves anything pumpkin but has nut allergies, so, just before pouring sauce over add some heath bits for crunch, making it nut free.

    Reply
    • Michele says

      October 10, 2021 at 9:59 am

      Hi Annell,

      That’s a great tip. Thanks for sharing.

      Michele

      Reply
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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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