PUMPKIN PRALINE BREAD PUDDING

Pumpkin Praline Bread Pudding is a new addition to the holiday table for us. Traditionally our Thanksgiving dinner each year includes the same desserts: apple, pecan, and pumpkin pies.  For the most part everyone likes them and expects them each year.

However, my husband let me know he does not like pumpkin pie, and does not want pumpkin pie for Thanksgiving. I, however, do like Pumpkin, as do others in the family, and want to include it with the Thanksgiving dinner.

I searched for all types of pumpkin recipes, including the ever popular pumpkin cake roll. I made it last year, and it was an Epic Failure.  I discovered I am cake roll challenged.  I did manage to salvage it and turn it into a layer cake. Hubby liked it ok….better than pumpkin pie but not Wow.

I remembered last year I had made a fantabulous (is that a word) bread pudding called Bread Pudding with Praline Sauce on AllRecipes.com.  It was the best pudding I had ever made…until now.

This year I decided to add pumpkin to that bread pudding and wow is this fantastic! It is rich and creamy and sweet and crunchy and pumpkin-y all in one. And it is SO MUCH EASIER than that cake roll…and you don’t have to mess up your counters trying to roll the cake. Another bonus is that this is a great recipe to make in advance and can be served hot or cold.

If I, the cake roll challenged person that I am, can make this bread pudding, you can too.  It is your turn! Follow the directions below, and it is a piece of cake….or, uh, in this case, bread pudding. Give it a try, and let me know how you like it.

For another Thanksgiving recipe, try my Sweet Potato Casserole with Marshmallows.

Pumpkin Praline Bread Pudding

 

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Ingredients

Pumpkin Bread Pudding

• 1 (1 pound) loaf day old Bread (French, Italian, or Challah), torn into small pieces
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 15-ounce can Pumpkin Puree
• 1-1/2 cups Granulated Sugar
• 3 tablespoon Melted Butter
• 4 Eggs
• 2 teaspoons Vanilla
• 1 tablespoon Pumpkin Pie Spice *

Praline Sauce

• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar
• ½ cup Chopped Toasted Pecans

Pumpkin Pie Spice

• 2 tsp Cinnamon
• ⅛ tsp Nutmeg
• ¼ tsp Ground Ginger
• ¼ tsp Ground Cloves
• ½ tsp Ground Allspice

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
3. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
4. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
5. Bake in a preheated oven at 350 for about 1 hour.
6. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding to serve.

Notes