Bread Pudding With Pumpkin Pecan Praline Sauce

Bread Pudding With Pumpkin Pecan Praline Sauce

Happy Y’all, It’s Fall!

Finally, some cool weather instead of the hot, dry air we’ve been having. Things were a bit out of place with all of the high temps here in the ArkLaMiss this October. How about we celebrate with some bread pudding to go underneath a big spoonful of Pumpkin Pecan Praline Sauce? It’ll fit right in with this pumpkin lovin’ season we’re in! Well, if you’re tired of the pumpkin rave by now you can just omit the pumpkin and spice and make it a Pecan Praline Sauce. Still, so good!

Bread Pudding With Pumpkin Pecan Praline Sauce on white plate.


This popular southern dessert was something I didn’t like as a child. At least, I thought so. I later found out how much I had missed out on after my sensible years kicked in. That’s when I was coaxed into giving it a try. Today, bread pudding is my dessert of choice especially when my husband and I are out for dinner. He’s the one that finally won me over to that luscious indulgence of a plate full of bread mixed with custard and baked into a tender, moist pile of goodness. Slathered with a syrupy sauce, of course!

The best thing about bread pudding is that it’s easy to make and can be enjoyed in many different ways any time of the day. Some prefer to eat it like cereal just by adding milk. Others like it plain or topped with meringue, ice cream, whipped cream, fresh fruit, dusted with powdered sugar, or like I do, smothered with a sweet sauce. You can even eat it at any temperature, straight from the refrigerator or the oven.

Bread Pudding
Bread Pudding baked in this Pampered Chef Brownie Pan gives it a crunchy crust on all 4 sides.

Who Created Bread Pudding?

This is a dish of many cultures so no one gets full credit for its creation. It seems that cooks in the kitchen came up with a sweet way to use their leftover stale bread. This made less waste of an important sustenance which took precious time and energy to produce.

A Sensible Recipe

Making this dessert makes so much sense to me. I usually have everything I need on hand when the desire for one descends. The Pumpkin Pecan Praline Sauce is a delicious way to dress this simple delight up and changing toppings according to the season makes it difficult to tire of.

Bread Pudding

This recipe is so generous you can divide it into two desserts, one to keep and one to share. It also freezes well for a later date.


Bread Pudding

Bread Pudding With Pumpkin Pecan Praline Sauce on white plate.

This bread pudding recipe is a classic version made with cubed bread, soaked in a vanilla custard, doused with spices and baked into a medium brown crust. The warm Pumpkin Pecan Praline Sauce spooned over the pudding adds a festive touch for fall or any time of year.

  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 12 servings 1x



Bread Pudding

16 ounces French bread, cubed

4 cups milk

3 tablespoons melted butter

3 eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

Pumpkin Pecan Praline Sauce

1 cup sugar

1 cup whipping cream

3/4 cup pureed or canned pumpkin

1 teaspoon vanilla

1 teaspoon pumpkin spice

1 cup pecans, chopped

pinch of salt


For Bread Pudding

Preheat oven to 350 degrees.

Pour milk over bread and soak for 10 minutes.

Pour melted butter into a 9×13 baking pan and coat bottom and sides.

MIx sugar, cinnamon, and nutmeg together in a small bowl.

Beat eggs well with a fork in a medium bowl.

Add sugar mixture, vanilla, and salt into beaten eggs stirring to blend well to form a custard.

Pour custard into bread and milk and mix with spoon. You may use your hands.

Pour mixture into buttered dish and bake for an hour. Serve at any preferred temperature.

For Sauce

Place sugar and cream in a 3-quart heavy saucepan and bring to a boil while stirring over medium-high heat.

Lower heat a little and continue stirring frequently.

Slow boil for 8 minutes or until sauce begins to brown.

Remove from heat and stir in pumpkin, vanilla, spice, pecans, and salt.

Spoon warm sauce over bread pudding.


You may adjust the amount of time to bake according to your oven and your preference of how brown and crusty you want your bread pudding to be. The sauce can be poured onto the baked bread pudding all at once or spooned over individual pieces on a serving plate.

Bread Pudding

I hope you enjoyed this post. The holidays are approaching and I am gearing up for more fun in the kitchen. Stop by to check out some traditional and not so traditional recipes for your Thanksgiving, Christmas, and New Year’s celebrations. I’ll even throw in some quick and easy mealtime recipes to help get you through those busy days. See you then!

Bread Pudding With Pumpkin Pecan Praline Sauce on white plate.

“Rules for Self Discovery:

  1. What we want most;
  2. What we think about most;
  3. How we use our money;
  4. What we do with our leisure time;
  5. The company we enjoy;
  6. Who and what we admire;
  7. What we laugh at.”
    ― A.W. Tozer

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