Introduction
Pumpkin praline bread pudding is one of those soul-warming desserts that makes you feel right at home. It brings together all the cozy fall flavors we love into one dish that’s soft, creamy, crunchy, and irresistibly sweet. If you’re someone who gets excited when pumpkin season rolls around, this is a recipe that belongs on your must-try list.
What makes this dish so special is how simple it is to prepare. You don’t need fancy baking skills or complicated ingredients. Just some good bread, canned pumpkin, basic spices, and a few pantry staples. And in return, you get a dessert that’s perfect for everything from family dinners to Friendsgiving potlucks.
The combination of pumpkin and praline takes the classic bread pudding to a whole new level. The pumpkin brings moisture and earthy sweetness while the praline topping adds a buttery crunch. Together, they create a contrast in texture that makes every bite deeply satisfying. Whether you’re serving it warm with a scoop of ice cream or enjoying it the next day with a cup of coffee, this bread pudding hits all the right notes.
Ingredients Needed
To make this dessert, you only need a handful of ingredients. Most of them you probably already have in your kitchen. Here’s a complete list along with a table to show the calorie count per ingredient.
| Ingredient | Amount | Estimated Calories |
|---|---|---|
| Bread (stale, cubed) | 6 cups | 480 |
| Canned pumpkin puree | 1 cup | 80 |
| Eggs | 4 large | 280 |
| Whole milk | 1 cup | 150 |
| Heavy cream | 1 cup | 400 |
| Brown sugar | 1/2 cup | 200 |
| Cinnamon | 1 tsp | 6 |
| Nutmeg | 1/2 tsp | 3 |
| Vanilla extract | 1 tsp | 12 |
| Salt | 1/4 tsp | 0 |
| Chopped pecans or walnuts | 1/2 cup | 340 |
| Butter (melted) | 2 tbsp | 200 |
| Granulated sugar | 1/2 cup | 400 |
| Butter (for praline topping) | 1/4 cup | 200 |
| Heavy cream (for topping) | 1/4 cup | 100 |
Estimated Calories Per Serving: 320 (based on 8 servings)
Step-by-Step Cooking Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish generously so nothing sticks to the bottom while baking.
Cut the bread into bite-sized chunks. If you are using fresh bread, try letting it sit out for a few hours so it firms up a bit. Place the cubed bread in the baking dish, spreading it out evenly.
In a large bowl, whisk together the canned pumpkin puree, eggs, milk, cream, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Make sure the mixture is smooth and creamy with no lumps of pumpkin or unmixed egg.
Pour the pumpkin mixture over the bread chunks. Press the bread down gently into the custard so every piece soaks up that rich pumpkin flavor. Let it rest for about ten minutes to make sure the custard has time to soak in fully.
While the bread is soaking, prepare the praline topping. In a small saucepan over medium heat, melt the butter. Add in the granulated sugar and heavy cream. Stir constantly until the sugar dissolves and the mixture becomes thick and glossy. This should take about four to five minutes. Once done, remove from heat.
Drizzle the praline sauce over the top of the soaked bread. Then sprinkle chopped pecans or walnuts over the top for a crunchy, buttery finish.
Place the baking dish in the oven and bake for forty five to fifty minutes. The top should look golden brown and a knife inserted in the center should come out mostly clean. The pudding will set as it cools, so don’t worry if it seems a little soft when it first comes out.
Let it cool for ten to fifteen minutes before serving so that it holds together nicely when you slice into it.
Tips for Customizing the Recipe
If you love bold fall spices, try adding a pinch of ground ginger or clove to the custard for a deeper, spicier flavor. These spices pair beautifully with pumpkin and make the dessert even cozier.
Using different types of bread can change the texture completely. Try using brioche or challah for a richer, softer pudding or sourdough if you want something a bit more rustic and chewy.
Dried fruits like raisins, cranberries, or chopped dates are excellent additions to the custard. They add a little burst of sweetness in every bite and go perfectly with the nutty praline topping.
For a dairy-free version, substitute the milk and cream with almond milk or coconut milk and use a plant-based butter alternative. You can also use a flax egg mixture to replace the eggs if you are going completely vegan.
If you want to make this recipe ahead of time, assemble everything in the baking dish the night before and cover it tightly. In the morning, just pop it in the oven and bake as directed. It’s a great way to save time if you’re planning for a holiday brunch or dessert.
Nutritional Information
This pumpkin praline bread pudding is rich and satisfying. It’s a dessert, so naturally, it’s on the indulgent side. But knowing what goes into each serving helps you enjoy it mindfully.
Each serving provides about 320 calories. It has a balanced mix of fats, carbohydrates, and protein, mainly from the bread, dairy, and eggs. The nuts add healthy fats while the pumpkin offers a good amount of fiber and vitamin A.
- Calories: 320
- Protein: 5 grams
- Carbohydrates: 45 grams
- Sugar: 20 grams
- Fat: 14 grams
- Saturated Fat: 6 grams
- Cholesterol: 110 milligrams
- Sodium: 180 milligrams
- Fiber: 3 grams
- Potassium: 250 milligrams
Serving Suggestions
Pumpkin praline bread pudding is incredibly versatile and pairs well with a number of toppings and drinks. Serve it warm from the oven with a scoop of vanilla ice cream melting over the top for the ultimate comfort food experience. The contrast of hot and cold is something special.
A drizzle of caramel or maple syrup takes the flavor to the next level. It adds a rich, sticky sweetness that pairs perfectly with the nutty praline topping.
If you’re serving this at a holiday gathering, offer it with some fresh whipped cream on the side. A little cinnamon sprinkled on top makes it look even more festive.
For brunch or breakfast, pair a warm slice with a strong cup of coffee or a chai latte. The spices in the pudding complement these drinks beautifully.
If you have leftovers, store them in the refrigerator and reheat gently in the oven or microwave. The flavors only get better the next day.
Conclusion
Pumpkin praline bread pudding is everything you want in a fall dessert. It’s warm, comforting, slightly spiced, and full of rich flavor. The creamy pumpkin custard soaks into every bite of bread while the praline topping adds the perfect crunchy finish. Whether you’re baking for a crowd or just treating yourself, this dessert delivers every time.
You don’t need to be an expert baker to pull off this recipe. Just follow the simple steps and enjoy the process. The result is a beautiful dish that feels like a homemade hug. And with so many ways to make it your own, this is one recipe you’ll want to keep in your seasonal rotation. Serve it warm, top it how you like, and enjoy the sweet taste of fall in every bite.