Why You’ll Love This Recipe

Pumpkin Praline Bread Pudding is a rich and cozy dessert that combines soft, custard-soaked bread with warm pumpkin spice and a decadent praline topping. Perfect for fall gatherings, Thanksgiving, or anytime you want a sweet, spiced treat, this dish delivers comforting flavor in every creamy, crunchy bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old French bread or brioche (cubed)
pumpkin puree
eggs
whole milk
heavy cream
granulated sugar
brown sugar
vanilla extract
pumpkin pie spice
cinnamon
salt

For the praline topping:

chopped pecans
brown sugar
butter (melted)
optional: maple syrup or whipped cream for serving

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Spread the bread cubes evenly in the prepared dish.

In a large bowl, whisk together pumpkin puree, eggs, milk, cream, sugars, vanilla, pumpkin pie spice, cinnamon, and salt.

Pour the custard mixture over the bread, pressing down lightly so the bread absorbs the liquid.

Let sit for 15–20 minutes to soak, or refrigerate overnight for deeper flavor.

In a separate bowl, mix together the chopped pecans, brown sugar, and melted butter for the praline topping.

Sprinkle the topping evenly over the soaked bread.

Bake for 45–50 minutes, or until the custard is set and the top is golden and crisp.

Cool slightly before serving. Drizzle with maple syrup or top with whipped cream if desired.

Servings and timing

This recipe yields approximately 10–12 servings.
Preparation time: 20 minutes
Soaking time: 15–20 minutes (or overnight)
Baking time: 45–50 minutes
Total time: 1 hour 15 minutes (plus optional chilling)

Variations

Add chocolate chips or dried cranberries for extra texture.

Use eggnog in place of cream for a holiday twist.

Swap pecans for walnuts or almonds in the praline topping.

Add a splash of bourbon or rum to the custard for depth.

Top with a caramel sauce for an even richer finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the whole dish in a 325°F (160°C) oven until heated through.
Freeze for up to 2 months—thaw in the refrigerator and reheat before serving.

FAQs

Can I use canned pumpkin pie filling?

No, use plain pumpkin puree to control the sweetness and spices.

What type of bread works best?

Day-old brioche, French bread, or challah are ideal for absorbing the custard.

Can I make it ahead of time?

Yes, assemble and refrigerate overnight, then bake before serving.

How do I know when it’s done?

The custard should be set and the top should be golden brown.

Can I make it dairy-free?

Yes, use plant-based milk and cream alternatives.

Is it very sweet?

It’s well-balanced—rich from the custard and praline, but not overly sugary.

Can I leave out the nuts?

Yes, the praline can be made nut-free or omitted entirely.

Can I use gluten-free bread?

Yes, any sturdy gluten-free bread will work for this recipe.

Can I serve it cold?

It’s best warm, but it can also be served chilled like a custard dessert.

Can I double the recipe?

Yes, use a larger dish and increase the bake time slightly.

Conclusion

Pumpkin Praline Bread Pudding is a warm, spiced dessert that’s as inviting as it is indulgent. With its creamy pumpkin custard and crunchy pecan topping, it’s a seasonal favorite that’s perfect for sharing. Serve it fresh from the oven for a comforting finish to any autumn meal.