Oh boy, let me tell you about a dish that’s truly a love letter to the autumn season—Pumpkin Praline Bread Pudding! As soon as the leaves start to turn and a hint of chill fills the air, I can’t help but trot out this delightful recipe. It’s warm, comforting, and downright delicious, with the scents of pumpkin and spices wafting through the kitchen. Not to mention, the crunchy praline topping takes it to a whole new level of indulgence!
The first time I made this bread pudding was during a cozy family gathering. Picture this: a crispy, golden top and soft, custardy interior. Everyone dove in, and I swear, it was like I had struck gold. The best part? It feels like a hug in dessert form, and who wouldn’t want to share that? So grab your loaf of day-old bread, and let’s dive into making this delightful treat together!
What’s in Pumpkin Praline Bread Pudding?
Let’s break down the ingredients that create this sweet symphony of flavors:
Day-old bread: The star of the show! A good French or brioche bread works wonders here, soaking up all that lovely custard. Plus, using day-old bread means we’re preventing waste—win-win!
Pumpkin puree: A whole cup of this vibrant ingredient adds warmth and sweetness, making it the hallmark of fall.
Large eggs: These are the backbone of our custard. They bring richness and help bind everything together.
Whole milk: Creamy and delicious, this will add moisture to your pudding, giving it that homey texture.
Heavy cream: For that extra layer of decadence. Because let’s face it, why skimp on creaminess?
Brown sugar: Adds a deep, caramel-like sweetness that complements the pumpkin perfectly.
Vanilla extract: A splash of this elevates all the flavors. Don’t skip it!
Ground cinnamon: A warm, cozy spice that’s essential for fall baking.
Ground nutmeg: Just a hint goes a long way, making everything taste a little bit like the holidays.
Salt: Just a pinch enhances all those sweet flavors beautifully.
Chopped pecans: These crunchy guys are going to be our praline topping. Their nuttiness is simply divine!
Unsalted butter: Helps create that luscious praline topping—because butter makes everything better.
Maple syrup: Optional, but who could resist a drizzle of this beloved syrup over warm bread pudding?
Is Pumpkin Praline Bread Pudding Good for You?
Now, let’s chat about whether this dessert is ticking the health boxes. Here’s the scoop:
Pumpkin puree: Super healthy! Packed with vitamins A and C, it’s great for your eyes and immune system. And it’s low in calories, so it brings some nutritional balance to this indulgent dish.
Pecans: These little gems are a fantastic source of healthy fats and fiber. They can help you feel full longer, which is great—especially when you’re tempted to go in for that second slice!
But, on the flip side, this pudding does have its share of sugar and calories, mainly from the heavy cream, brown sugar, and butter. So, while it’s certainly not a health food, enjoying it in moderation during those special moments is what makes it so delightful!
Ingredients
– 8 slices of day-old bread (such as French or brioche)
– 1 cup pumpkin puree
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup brown sugar
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 1/2 cup chopped pecans (for praline topping)
– 1/2 cup brown sugar (for praline topping)
– 1/4 cup unsalted butter (for praline topping)
– 1/4 cup maple syrup (optional, for drizzling)
**Servings:** This scrumptious recipe serves about 8-10 people, perfect for your fall gatherings!
How to Make Pumpkin Praline Bread Pudding?
Ready to make some magic? Here’s how you do it:
1. **Preheat your oven** to 350°F (175°C) and grease a 9×13 inch baking dish so your pudding doesn’t stick.
2. **Cut the day-old bread** into cubes and spread them evenly in the greased dish like a fluffy little cloud.
3. In a **large bowl**, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until it’s all blended together beautifully.
4. Pour this creamy pumpkin mixture over your bread cubes, pressing down gently to make sure every nook and cranny is soaked. Let it sit for about 15-20 minutes while the bread gets good and cozy with those flavors.
5. Meanwhile, it’s time to whip up the **praline topping**! In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and chopped pecans, cooking until the sugar is dissolved and the mixture is silky smooth. Remove it from the heat and set aside.
6. Once the bread has soaked all that mixture up, pour the praline filling generously over the top.
7. **Bake** in your preheated oven for 50-60 minutes, or until you see that gorgeous golden brown crust and the pudding has set.
8. Take it out of the oven and let it cool for a few minutes—trust me, the wait is worth it!
9. Drizzle with maple syrup if you’re feeling fancy, and enjoy this warm delight!
Extra Sweet Touches
Here are some fun variations or serving suggestions to elevate your bread pudding experience:
– You can serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream on top for that extra treat.
– Leftovers? No problem! This pudding makes a fantastic breakfast the next day—just reheat and enjoy!
– Feel adventurous? Throw in some chocolate chips or dried cranberries for an added twist.
I hope you give this Pumpkin Praline Bread Pudding a whirl! There’s something so magical about sharing a homemade treat. I’d love to hear how yours turns out, so don’t be shy—drop me a note and share your experience! Enjoy those cozy moments and happy baking!
