Oh my goodness, let me tell you about my love affair with pumpkin praline bread pudding! This delightful dessert is like a warm hug on a chilly day—comforting and oh-so-delicious. The combination of creamy pumpkin puree and crunchy, sweet pralines is a match made in heaven. I remember the first time I made it; my kitchen filled with the warm, spiced aroma of cinnamon and nutmeg, and I just knew this would become a staple in my home. It’s the perfect dessert for gatherings or a cozy night in, and trust me, you’ll want to savor every bite. The texture is wonderfully soft with that delightful crunch from the pecans on top—just divine! So, if you’re looking for a dessert that’s both comforting and indulgent, this pumpkin praline bread pudding is calling your name!
Ingredients List
Gathering the right ingredients is key to making the best pumpkin praline bread pudding. Here’s what you’ll need:
- 4 cups bread cubes (use a hearty bread like challah or brioche for extra richness)
- 1 cup pumpkin puree (canned or fresh, just make sure it’s pure pumpkin, not pie filling)
- 2 cups milk (whole milk works wonders, but feel free to use almond or oat milk for a dairy-free version)
- 1 cup granulated sugar (this adds sweetness and balances the spices)
- 4 large eggs (these help bind everything together and add that lovely custardy texture)
- 1 teaspoon vanilla extract (always use pure vanilla for the best flavor)
- 1 teaspoon cinnamon (this is where the warm, cozy flavors start to shine)
- 1/2 teaspoon nutmeg (freshly grated if you can, it makes a big difference!)
- 1 cup chopped pecans (these provide that delightful crunch and nutty flavor)
- 1/2 cup brown sugar (it adds depth and a hint of caramel flavor)
- 1/4 cup unsalted butter (melted, for drizzling on top for that irresistible buttery goodness)
Make sure to have everything measured out and ready to go, so you can mix and bake without any fuss!
How to Prepare Instructions
Ready to whip up this delicious pumpkin praline bread pudding? Let’s get started! First things first, preheat your oven to 350°F (175°C). This ensures everything bakes evenly and gets that beautiful golden color.
In a large bowl, toss together 4 cups of bread cubes and 1 cup of pumpkin puree. I love using a mix of bread for texture, so feel free to get creative here! Next, in another bowl, whisk together 2 cups of milk, 1 cup of sugar, 4 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. This mixture is where the magic happens—it should look creamy and fragrant!
Now, pour this luscious mixture over your bread and pumpkin, and mix well to ensure every piece is soaked in that deliciousness. Then, fold in 1 cup of chopped pecans for that extra crunch. Transfer everything into a greased baking dish, spreading it out evenly.
To finish it off, melt 1/4 cup of butter and mix it with 1/2 cup of brown sugar. Drizzle this heavenly concoction over the top of your bread pudding. It’s going to create a beautiful, caramelized crust!
Pop it in the oven and bake for 45-50 minutes, or until it’s set and golden brown. The smell will be irresistible, so be prepared for your family to gather around the kitchen!
Why You’ll Love This Recipe
- Easy to prepare: With simple steps and ingredients, you’ll have this delicious dessert ready in no time!
- Rich in flavor: The combination of pumpkin, spices, and pecans creates a mouthwatering experience in every bite.
- Perfect for gatherings: Whether it’s a holiday feast or a cozy get-together, this pumpkin praline bread pudding is a crowd-pleaser!
- Vegetarian-friendly: This dessert is suitable for everyone, making it a great option for diverse diets.
- Can be made ahead of time: Prep it the day before and just pop it in the oven when you’re ready to enjoy, freeing up your day for other fun activities!
Tips for Success
To make sure your pumpkin praline bread pudding turns out perfectly, here are some handy tips! First, using stale bread is key—it helps absorb the custard mixture without getting too mushy. If you only have fresh bread, toast it lightly before using. Next, don’t skip the resting time! Letting the mixture sit for about 15 minutes before baking allows the bread to soak up all that delicious goodness.
If you’re feeling adventurous, try adding a splash of bourbon or rum to the custard for an extra depth of flavor. And remember, every oven is different, so keep an eye on your pudding as it bakes. It’s ready when the edges are set but the center still has a slight jiggle—it’ll firm up as it cools. Trust me, these little tweaks will elevate your dessert to a whole new level!
Variations
If you want to switch things up with your pumpkin praline bread pudding, the possibilities are endless! Try using different types of bread like sourdough or cinnamon raisin for a fun twist. Feeling indulgent? Toss in some chocolate chips or caramel bits for an extra layer of sweetness. You can also adjust the spices—add more cinnamon for warmth, or even a touch of ginger for a spicy kick. For a nutty flavor, substitute walnuts for pecans, or sprinkle in some toasted coconut. With these variations, you can make each batch uniquely yours!
Storage & Reheating Instructions
Storing your delicious pumpkin praline bread pudding is super easy! Just let it cool completely, then transfer any leftovers to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to savor it longer, feel free to freeze it! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It should keep well for about 2-3 months.
When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For reheating, I recommend warming it up in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions, but be careful not to overheat it, as it can dry out. A dollop of whipped cream on top after reheating makes it even more delightful!
Nutritional Information
Here’s a quick overview of the estimated nutritional data for one serving of pumpkin praline bread pudding. Keep in mind that these values can vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 6g
These values are just estimates, but knowing them can help you enjoy your dessert guilt-free! Happy baking!
FAQ Section
Can I make pumpkin praline bread pudding dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other plant-based milk you prefer. Just make sure to choose one that has a rich flavor to keep that creamy texture!
What type of bread works best for this recipe?
I love using challah or brioche for their richness, but you can also use French bread, sourdough, or even leftover bagels. Just aim for bread that’s a bit stale to soak up all that delicious custard without getting mushy!
Can I add other mix-ins to the pumpkin praline bread pudding?
Definitely! Feel free to mix in chocolate chips, raisins, or even dried cranberries for a fruity twist. You can also add a handful of shredded coconut for a tropical touch!
How do I serve pumpkin praline bread pudding?
Serve it warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. Drizzling a bit of caramel sauce over the top takes it to a whole new level of indulgence!
Can I prepare it the night before?
Yes! You can assemble the pumpkin praline bread pudding the night before, just cover it tightly and store it in the refrigerator. When you’re ready to bake, pop it in the oven straight from the fridge for a fabulous breakfast or dessert!
Pumpkin Praline Bread Pudding: 5 Sublime Comfort Bites
- Gesamtzeit: 1 hour 5 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delightful dessert combining pumpkin and praline flavors in a bread pudding.
Zutaten
- 4 cups bread cubes
- 1 cup pumpkin puree
- 2 cups milk
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup butter
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine bread cubes and pumpkin puree.
- In another bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, and nutmeg.
- Pour the mixture over the bread and pumpkin. Mix well.
- Add chopped pecans and stir.
- Transfer to a greased baking dish.
- Melt butter and mix with brown sugar. Drizzle over the top.
- Bake for 45-50 minutes or until set.
Notes
- Serve warm with whipped cream.
- Can be prepared a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 350
- Zucker: 25g
- Natrium: 150mg
- Fett: 15g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 10g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 2g
- Protein: 6g
- Cholesterin: 100mg
Keywords: pumpkin praline bread pudding
