Pumpkin Bread Pudding with Pecan Praline Sauce

Indulge yourself in a freshly-baked, oven-warm HUGE piece of this

perfectly moist and rich pumpkin bread pudding drizzled with a sweet and nutty praline pecan sauce

It doesn't get much better than this!

Here is the plan for this weekend: Sleep in, wear your pj's all day and bake a bread pudding you won't easily forget ... Once you manage to get off bed and make yourself a cup of coffee of course!
Today bread pudding recipe is not your average - anyways delicious -  bread pudding. 

But a fall/Thanksgiving-inspired bread pudding. 

This rich and moist bread pudding is infused with pumpkin and cinnamon flavors. 

And it's  drizzled with the most amazing, sweet and nutty, praline pecan sauce. 

Just take a look.

I'm sure that I'm not the only one that finds baking, followed by tasting my super creation, comforting and relaxing. The highlight of my weekend in some cases :)
This bread pudding is great for any weekend OR why not?!? 

A delicious, easy to make, alternative ending to your Thanksgiving feast.
This dessert can feed a lot of guests and you can slice and serve it in a pretty plate or bowl to dress it up! Don't forget a big drizzle of sauce, a touch of whipped cream and I'm sure all your guests will be impressed and satisfied.

There's nothing hard about baking bread pudding. Just follow the simple step by step directions below ... and NO SKIPPING steps please!

All it takes is a good quality bread: I use challah bread but you can also go with a brioche, Italian or French loaf.

The bread can be freshly baked or one or two days old. And keep in mind: it's a great recipe for when you have stale bread to use up! 

The key here: good quality bread. Your bread pudding can only be as good as the bread you are using! So don't skimp on the bread.

In a large bowl, mix the rest of the ingredients, and pour over the bread. It will look like that the mixture might overflow, but the bread will absorb all the liquid and shrink a bit. 

All you have to do is bake and make the pecan praline sauce.

How do you know when a bread pudding is fully cooked?

You will know when the edges of the bread pudding are fully set, and the center will still be a little wiggly. If you want to make sure it's fully cooked you can always check with a thermometer. If in the middle part it reads 165F or above, then it's done.

Note: To get a nice clean cut slice of bread pudding, you will need to wait for it to cool down completely and refrigerate. You can then warm it up, or serve cold with a hot praline pecan sauce. 

OR you can enjoy the bread pudding right off the oven, just wait 15 minutes (the slice won't be pretty and pudding might fall apart). But if you don't mind how it looks, go ahead and enjoy when still warm. It is the best!

You can serve this bread pudding with the pecan praline sauce like I did or your favorite caramel sauce, or simple ice cream or whipped cream. It's deliciously amazing no matter what you add!

This buttery and sweet praline sauce is a little different than caramel sauce. Praline sauce is made with brown sugar, not regular sugar like in caramel.

Same as for caramel, add the cold cream to the hot melted butter/sugar mixture. Mix and add the chopped pecans.

You can skip the pecans or substitute with walnuts, cashews, peanuts ... or your favorite!

Can you make this pumpkin bread pudding ahead of time?

You can make it ahead of time and let it rest in the fridge overnight and bake right before serving. Or bake fully, cool down at room temperature and store in the refrigerator for up to 3 days.

VIDEO RECIPE:

Ready to try it too?!?

PRINTABLE RECIPE: Pumpkin Bread Pudding with Pecan Praline Sauce