It’s chilly out (or maybe not—but who needs a reason?), your sweet tooth is throwing a tantrum, and you’re just one questionable decision away from eating whipped cream straight out of the can. Don’t do that (yet).
Instead, let me introduce you to your new obsession: Pumpkin Praline Bread Pudding.
It’s like a cozy fall hug… smothered in caramelized nutty goodness. And guess what? You don’t have to be a Michelin-starred chef—or even have your life together—to make this magic happen. 🙃
Why This Recipe is Awesome
First off, let’s get one thing straight:
Pumpkin Praline Bread Pudding is dessert royalty. It’s rich, warm, crunchy on top, soft in the middle, and smells like someone bottled up autumn and baked it into your kitchen.
Still not sold? Here’s why it rocks:
- It’s idiot-proof. If you can tear up bread and mix stuff in a bowl, you’re qualified.
- Pumpkin season is eternal in my world. Canned pumpkin exists, people. Live a little.
- Leftover bread? This is its redemption arc.
- Praline topping = next-level. Crunchy, buttery, sweet. Like pecan pie had a glow-up.
- It’s perfect for lazy brunches, potlucks, or just eating on your couch in sweats watching reruns of The Great British Bake Off.
Ingredients You’ll Need
Here’s what you need to summon this glorious bread pudding into existence:
For the Bread Pudding:
- 5 cups stale bread, cubed (Brioche or challah = fancy; white bread = totally fine)
- 1 ¾ cups milk (Whole milk = creamy goodness; any milk works, even plant-based)
- ¾ cup canned pumpkin puree (Not pumpkin pie filling, unless you like surprises)
- 3 large eggs
- ½ cup brown sugar (Pack it in like it owes you rent)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
For the Praline Topping:
- ½ cup chopped pecans (Or walnuts, if you’re feeling rebellious)
- ¼ cup brown sugar
- ¼ cup butter, melted (The real stuff. No margarine slander, but c’mon.)
- ½ tsp cinnamon
Step-by-Step Instructions
Here’s how to bring this baby to life. No degree in pastry arts required.
1. Preheat and prep
Crank that oven to 350°F (175°C). Grease an 8×8-inch baking dish like it owes you money.
2. Bread time
Toss your cubed bread into a large bowl. If it’s not stale, toast it for 5-10 minutes in the oven. You want it dry-ish, like your ex’s humor.
3. Mix the custard
In another bowl, whisk together the milk, pumpkin, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Try not to chug it (weird flex, but it smells amazing).
4. Combine
Pour the pumpkin mixture over the bread cubes. Stir gently to coat everything. Let it sit for 15 minutes so the bread can soak up all that pumpkin-y goodness.
5. Dump it
Pour the whole soggy glorious mess into your greased baking dish.
6. Make the praline topping
Mix pecans, brown sugar, melted butter, and cinnamon in a small bowl. Sprinkle it evenly over the top. If a little clumps—who cares? Rustic vibes.
7. Bake
Bake uncovered for 40–45 minutes, until the top is golden and the center is set. It should jiggle slightly, like Jell-O’s sophisticated cousin.
8. Cool (just a little)
Let it sit for 10 minutes. This is the hardest part. Don’t burn your tongue. Or do. I won’t stop you.
Common Mistakes to Avoid
Learn from my disasters so you don’t have to call it “pumpkin mush surprise.”
- Not using stale bread – Fresh bread = soggy mess. Nobody wants bread soup.
- Skipping the soak time – Let that bread soak! This is crucial for texture.
- Confusing pumpkin puree with pumpkin pie filling – One is pure pumpkin. The other? Sugar bomb with spices and attitude.
- Forgetting to preheat the oven – Rookie move. Your pudding will bake unevenly and be passive-aggressive about it.
Alternatives & Substitutions
Because sometimes your pantry looks like a sad sitcom set.
- No brioche? Use French bread, sandwich bread, or even croissants (fancy!).
- Dairy-free? Almond, oat, or soy milk totally work. Just avoid vanilla-flavored ones unless you’re ready for dessert-on-dessert chaos.
- Nut allergy? Ditch the pecans. Try rolled oats mixed with brown sugar and butter for crunch.
- Want it boozy? Splash a tablespoon of bourbon or spiced rum into the custard. You’re welcome.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Oh heck yes. Assemble it, cover it, and refrigerate overnight. Bake it the next day like the domestic legend you are.
Can I freeze this?
Sure can. Wrap slices tightly and freeze for up to 2 months. Reheat in the oven so it doesn’t go sad and soggy.
Do I have to use pecans?
Not at all. Walnuts, hazelnuts, or even a streusel topping can work. Or skip the topping—but honestly, why would you?
Is this breakfast or dessert?
Yes. Who are we to label things?
Can I use gluten-free bread?
Yup! Just make sure it’s sturdy enough to soak without falling apart like your willpower at a bakery.
What if I hate pumpkin?
Okay, bold take. You can swap it for mashed sweet potato or even banana. Totally different vibe—but still tasty.
Does it need a sauce?
Not need, but drizzle some caramel or bourbon sauce on top and suddenly you’re on a Food Network holiday special.
Related Recipes;
- Chewy and Gooey Sourdough Chocolate Chip Cookies
- Cottage Cheese Brownies Recipe
- Best Ever 3-Ingredient Chocolate Mousse
Final Thoughts
So there you go: a ridiculously easy, melt-in-your-mouth Pumpkin Praline Bread Pudding that’ll make you feel like a cozy kitchen genius—even if your idea of meal prep is ordering two pizzas for leftovers.
Make it. Share it. Or hoard it and eat it cold from the fridge while standing in your pajamas. I don’t judge.🍂
