Spiced Pumpkin Bread Pudding with Crunchy Praline Pecan Topping
Indulge in the comforting flavors of autumn with this Spiced Pumpkin Bread Pudding, enriched with a velvety custard and the warm spices of cinnamon and nutmeg. Topped with a luscious Praline Pecan Sauce, this dessert marries the sweetness of pumpkin with the crunch of toasted pecans, creating a delightful contrast in every bite. Perfect for gatherings or a cozy family dinner, this recipe yields a generous portion that can be shared and savored. Impress your guests with this mouthwatering dessert that embodies the essence of fall!
N/A
Servings
300
Calories
14
Ingredients
Ingredients
eggs
5 large (beaten)
pumpkin puree
1 (29 ounce) can
milk
1 1/2 cups
granulated sugar
1 cup
cinnamon
1 1/2 tablespoons
salt
1 teaspoon (preferably sea salt)
nutmeg
1 tablespoon
vanilla extract
1 teaspoon
French bread
1 loaf (cut into 1-inch cubes (about 10 cups))
pecans
1 cup (toasted)
brown sugar
1 1/2 cups
butter
1/2 cup
corn syrup
1 tablespoon
vanilla extract
1 teaspoon
Instructions
1
1. In a large mixing bowl, whisk together the eggs until well beaten. Add in the pumpkin, milk, granulated sugar, cinnamon, salt, nutmeg, and vanilla extract, and mix until fully combined.
2
2. Gently fold in the French bread cubes, ensuring that all pieces are well coated with the custard mixture. Cover the bowl tightly with plastic wrap and refrigerate overnight to allow the bread to absorb the flavors and moisture.
3
3. Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking dish. Pour the bread mixture into the dish and spread it evenly across the bottom. Cover with aluminum foil and bake for 35 minutes. After this time, remove the foil and bake for an additional 15 minutes until the top is golden and set.
4
4. While the bread pudding is baking, prepare the Praline Pecan Sauce: In a skillet over medium-low heat, toast the pecans for about 3 to 5 minutes, stirring frequently until they are fragrant and lightly browned. Remove from the heat and set aside.
5
5. In a medium saucepan, combine the brown sugar, butter, and corn syrup over medium heat. Stir occasionally until the mixture is bubbling and the sugar has completely dissolved, about 3 to 4 minutes. Remove from heat and mix in the toasted pecans and vanilla extract.
6
6. Once the bread pudding is out of the oven, pour the warm praline sauce generously over the top while it is still hot. Return the dish to the oven for an additional 5 minutes, letting the sauce bubble lightly before serving.
Nutrition Information
15g
Fat
38g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Pumpkin Bread Pudding?
It is a comforting autumn dessert made with French bread cubes soaked in a spiced pumpkin custard and topped with a crunchy praline pecan sauce.
What kind of bread is best for this recipe?
A standard loaf of French bread, cut into 1-inch cubes (about 10 cups), is recommended for the best texture.
Can I use fresh pumpkin instead of canned?
Yes, you can substitute the 29-ounce can with an equal amount of homemade pumpkin puree.
How many eggs are needed for the custard?
The recipe requires 5 large eggs, which should be well beaten before mixing with other ingredients.
What spices give this bread pudding its flavor?
The primary spices used are 1 1/2 tablespoons of cinnamon and 1 tablespoon of nutmeg.
Does the bread pudding need to be refrigerated before baking?
Yes, for the best results, cover the bread mixture tightly and refrigerate it overnight to allow the bread to fully absorb the custard.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the bread pudding.
What size baking dish should I use?
A lightly greased 13x9-inch baking dish is the appropriate size for this recipe.
How long does the bread pudding bake?
It bakes for 35 minutes covered with foil, then 15 minutes uncovered, and a final 5 minutes after adding the praline sauce.
Do I need to cover the dish while baking?
Yes, cover it with aluminum foil for the first 35 minutes of baking to prevent the top from browning too quickly.
How do I prepare the pecans for the topping?
Toast 1 cup of pecans in a skillet over medium-low heat for 3 to 5 minutes until they are fragrant and lightly browned.
What ingredients are in the Praline Pecan Sauce?
The sauce consists of brown sugar, butter, corn syrup, toasted pecans, and vanilla extract.
How do I make the Praline Pecan Sauce?
Combine brown sugar, butter, and corn syrup in a saucepan over medium heat until bubbling and dissolved, then stir in the pecans and vanilla.
When should the praline sauce be added?
Pour the warm sauce over the bread pudding immediately after it has finished its initial 50 minutes of baking.
Can I make this recipe nut-free?
Yes, you can omit the pecans from the sauce if you have a nut allergy, though you will lose the crunchy texture.
How many calories are in a serving?
This recipe contains approximately 300 calories per serving.
What is the fat content of this dessert?
There are about 15 grams of fat per serving.
Is this a good recipe for Thanksgiving?
Absolutely, the pumpkin and spice flavors make it an ideal dessert for Thanksgiving or any fall gathering.
Can I use a different type of milk?
The recipe calls for 1 1/2 cups of milk; you can use whole milk for richness or a non-dairy alternative if preferred.
What should I do if I don't have corn syrup?
You can try substituting maple syrup or honey, though the consistency of the praline sauce may vary slightly.
How do I know when the bread pudding is finished baking?
The top should be golden and the custard should be set, with the praline sauce bubbling lightly after the final 5 minutes.
Can I use vanilla bean instead of extract?
Yes, you can substitute the seeds of one vanilla bean for the teaspoon of vanilla extract in either the custard or the sauce.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this bread pudding be frozen?
Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before reheating in the oven.
Can I add other mix-ins like raisins?
Yes, you can fold in raisins, dried cranberries, or chocolate chips when you mix the bread cubes with the custard.
Is sea salt required for this recipe?
The recipe suggests 1 teaspoon of salt, preferably sea salt, but standard table salt works as well.
What can I serve with this bread pudding?
It is delicious on its own, but can be served with a dollop of whipped cream or a scoop of vanilla ice cream.
How many carbohydrates are in one serving?
There are approximately 38 grams of carbohydrates per serving.
Can I use gluten-free bread?
Yes, you can substitute a gluten-free French-style loaf, just ensure it is sturdy enough to handle the overnight soak.
How much protein is in this dish?
There are 4 grams of protein per serving.