Best Pumpkin Praline Bread Pudding Recipes

Pumpkin Bread Pudding With Praline Pecan Sauce image

Provided by db74105

Categories Dessert

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 15

5 large eggs
1 (29 ounce) can pumpkin
1 1/2 cups milk
1 cup granulated sugar
1 1/2 tablespoons cinnamon
1 teaspoon salt, I use sea salt
1 tablespoon nutmeg
1 teaspoon vanilla extract
1 loaf French bread, cut into 1-inch cubes about 10 cups
praline sauce
1 cup pecans
1 1/2 cups brown sugar
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla extract

Steps:

Bread Pudding.
1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
Praline Sauce.
1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

Pumpkin Praline Bread Pudding image

Provided by Michele Feuerborn

Time 1h

Number Of Ingredients 15

PUMPKIN BREAD PUDDING
1 lb loaf day old bread (french, italian, or challah)
1 c heavy cream
1 c half and half
1 can(s) (15 ounces) pumpkin puree
1 1/2 c sugar
3 Tbsp butter, melted
4 eggs
2 tsp vanilla
1 Tbsp pumpkin pie spices
PRALINE SAUCE
1 c unsalted butter
1 c heavy cream
1 c brown sugar
1/2 c pecans, chopped

Steps:

1. For full instructions see the recipe on Flavor Mosaic, http://www.flavormosaic.com/pumpkin-praline-bread-pudding/

PUMPKIN PRALINE BREAD PUDDING image

Yield up to 16 servings

Number Of Ingredients 21

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 and 1/2 cups Granulated Sugar
3 tablespoon Melted Butter
4 Eggs
2 teaspoons Vanilla
1 tablespoon Pumpkin Pie Spice (see below*)
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

Steps:

Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Bake in a preheated oven at 350 for about 1 hour. 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.