Indulge yourself in a freshly-baked, oven-warm HUGE piece of this
perfectly moist and rich pumpkin bread pudding drizzled with a sweet and nutty praline pecan sauce
It doesn't get much better than this!
Here is the plan for this weekend: Sleep in, wear your pj's all day, and bake a bread pudding you won't easily forget ... Once you manage to get out of bed and make yourself a cup of coffee of course!
Today's bread pudding recipe is not your average - anyway delicious - bread pudding.
But a fall/Thanksgiving-inspired, must-try, simply amazing pumpkin bread pudding recipe. Perfect dessert for this time of year!
I'm sure that I'm not the only one who finds baking, followed by tasting my super creation, comforting and relaxing. The highlight of my weekend in some cases :)
This bread pudding recipe is great for any weekend OR why not?!?
There's nothing hard about baking bread pudding. Just follow the simple step-by-step directions below ... and NO SKIPPING steps, please!
All it takes to make the best bread pudding is good quality bread : I use challah bread but you can also go with a brioche, Italian loaf or French bread.
The bread can be freshly baked or one or two days old bread. And keep in mind: it's a great recipe for when you have stale bread to use up!
Note: To get a nice clean-cut slice of bread pudding, you will need to wait for it to cool down completely and refrigerate for a few hours or until the next day. You can then warm it up, or serve cold with a hot praline pecan sauce.
You can serve this bread pudding with the pecan praline sauce like I did or your favorite caramel sauce, or simple ice cream or whipped cream. It's deliciously amazing no matter what you add!
This buttery and sweet praline sauce is a little different than caramel sauce. Praline sauce is made with brown sugar, not regular sugar like in caramel.
Same as for caramel, add the cold cream to the hot melted butter/sugar mixture. Mix and add the chopped pecans.
You can skip the pecans or substitute with walnuts, cashews, peanuts ... or your favorite!
Ready to try it too?!? Here is my easy recipes
And it's drizzled with the most amazing, sweet and nutty, praline pecan sauce.
Just take a look.
This bread pudding recipe is great for any weekend OR why not?!?
A delicious, easy-to-make, alternative ending to your Thanksgiving feast.
This dessert can feed a lot of guests and you can slice and serve it in a pretty plate or bowl to dress it up!
This dessert can feed a lot of guests and you can slice and serve it in a pretty plate or bowl to dress it up!
Don't forget a big drizzle of pecan praline sauce (or bourbon sauce or maple syrup!), and a touch of whipped cream and I'm sure all your guests will be impressed and satisfied.
There's nothing hard about baking bread pudding. Just follow the simple step-by-step directions below ... and NO SKIPPING steps, please!
All it takes to make the best bread pudding is good quality bread : I use challah bread but you can also go with a brioche, Italian loaf or French bread.
The bread can be freshly baked or one or two days old bread. And keep in mind: it's a great recipe for when you have stale bread to use up!
The key here: good quality bread. Your bread pudding can only be as good as the bread you are using! So don't skimp on the bread.
In a large bowl, mix the rest of the ingredients, and pour over the cubed bread. It will look like the milk and egg mixture might overflow, but the bread will absorb all the liquid and shrink a bit.
In a large bowl, mix the rest of the ingredients, and pour over the cubed bread. It will look like the milk and egg mixture might overflow, but the bread will absorb all the liquid and shrink a bit.
All you have to do is bake and make the pecan praline sauce.
How do you know when your homemade bread pudding is fully cooked?
You will know when the edges of the bread pudding are fully set, and the center will still be a little wiggly. If you want to make sure it's fully cooked you can always check the internal temperature with a thermometer. If in the middle part, it reads 165F or above, then it's done.Note: To get a nice clean-cut slice of bread pudding, you will need to wait for it to cool down completely and refrigerate for a few hours or until the next day. You can then warm it up, or serve cold with a hot praline pecan sauce.
OR you can enjoy the bread pudding right off the oven, just wait 15 minutes (the slice won't be pretty and the pudding might fall apart). But if you don't mind how it looks, go ahead and enjoy it when still warm. It is the best!
You can serve this bread pudding with the pecan praline sauce like I did or your favorite caramel sauce, or simple ice cream or whipped cream. It's deliciously amazing no matter what you add!
This buttery and sweet praline sauce is a little different than caramel sauce. Praline sauce is made with brown sugar, not regular sugar like in caramel.
Same as for caramel, add the cold cream to the hot melted butter/sugar mixture. Mix and add the chopped pecans.
You can skip the pecans or substitute with walnuts, cashews, peanuts ... or your favorite!
Can you make this pumpkin bread pudding ahead of time?
You can make it ahead of time, let it rest in the fridge overnight and bake right before serving. Or bake fully, cool down at room temperature and store in the refrigerator for up to 3 days.
More holiday dessert recipes you might like:
VIDEO RECIPE:
Ready to try it too?!? Here is my easy recipes
PRINTABLE RECIPE card: Pumpkin Bread Pudding with Pecan Praline Sauce
Pumpkin Bread Pudding with Pecan Praline Sauce
Yield: 8
Prep time: 15 MinCook time: 50 MinInactive time: 15 MinTotal time: 1 H & 20 M
Indulge yourself in a freshly-baked, oven-warm HUGE piece of this perfectly moist and sweet pumpkin bread pudding drizzled with a sweet and nutty praline pecan sauce
It doesn't get much better than this!
Ingredients
For the bread pudding
- 1 lb loaf challah or brioche bread (or Italian or French loaf), cubed
- 4 large eggs
- 3/4 cup (150 gr) brown sugar
- 1 15-oz can (425 gr) pumpkin puree
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups (475 ml) whole milk (or 2%)
- 1/2 cup (120 ml) heavy cream
For the pecan praline sauce
- 4 oz (115 gr) salted butter
- 1/2 cup (100 gr) brown sugar
- 1/2 cup (120 ml) heavy cream
- 1 cup (125 gr) chopped toasted pecans
- whipped cream for serving, optional
Instructions
- Preheat the oven to 350 F (180C).
- Cut the bread into about 1/2 inch cubes (1.25 cm) and place in a 11 x 8 in (28 x 20 cm) deep baking dish (or similar in size). The dish will be filled to the top.
- In a large bowl, whisk the eggs with the brown sugar until light and foamy. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg and salt. Whisk well. Whisk in the milk and heavy cream
- Pour the mixture over the bread. If you feel like the bread is too much and the egg mixture will overflow, don't worry. It won't! If you don't trust me, set aside some of the bread, add the mixture and once the bread absorbs the liquid and shrink a little, add more of the bread pieces and mix with a spoon. Toss with a spoon if needed to make sure all the bread is nicely soaked and covered with the mixture.
- Let it sit so the bread absorbs the milk mixture for about 15 minutes, while preheating the oven to 350F (180C).
- Bake for 45 to 50 minutes until set at the edges (can be still soft in the middle). Let cool down at room temperature for at least 15 minutes.
- To make the sauce: Place the butter, brown sugar and salt in a small sauce pan, Melt over medium low heat. Simmer for 2 or 3 minutes, constantly stirring until golden, caramelized and denser. Add the heavy cream while stirring, and mix in the pecans. Pour into a glass container.
- Serve a slice with bread pudding with a drizzle of the praline sauce, and a dollop of whipped cream (or scoop of vanilla ice cream) if you like.
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