Description
This Pumpkin Praline Bread Pudding is a delightful fall dessert that blends spiced pumpkin with buttery pecans, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
- 1/2 cup Pecans, Chopped
- 1 lb loaf Challah Bread, Day Old
- 1 cup Half & Half
- 1 (15 oz) can Pumpkin Puree
- 1 1/2 cups Sugar
- 3 tbsp Butter, Melted
- 4 Eggs
- 2 tsp Vanilla
- 1 tbsp 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
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking dish with non-stick spray.
- Tear day-old challah bread into bite-sized pieces and place in the baking dish.
- Mix together the spices for pumpkin pie spice in a small bowl.
- Whisk together heavy cream, half & half, pumpkin puree, sugar, melted butter, eggs, vanilla, and pumpkin pie spice in a large bowl.
- Pour the custard mixture over the bread and let it soak for 10 minutes.
- Bake for about 1 hour until golden and set in the center.
- Prepare praline sauce and pour it over the baked pudding before serving.
Notes
Ensure the bread is day-old for the best texture.
Room temperature ingredients yield a smoother custard.
Monitor baking to avoid overcooking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg