This Bread Pudding With Pumpkin Pecan Praline Sauce is a classic southern dessert. It’s made with cubed bread soaked in vanilla custard, doused with spices, and baked into a medium brown crust. The warm Pumpkin Pecan Praline Sauce adds a festive touch for fall or any time of year. Not in the mood for pumpkin? You can omit it and the spices for a simple pecan praline indulgence.
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Classic Bread Pudding With Pumpkin
I must confess I did not eat bread pudding when I was a child. Somehow leftover bread made into a pudding did not make sense to me. I later found out how much I’d missed out on after the sensible years kicked in. Today, bread pudding is my dessert of choice when my husband and I are out for dinner. He’s the one that finally won me over to that luscious indulgence of leftover bread cooked in custard. And I like it best when slathered with a syrupy sauce!
The best thing about any bread pudding is that it’s easy to assemble with simple ingredients found in most kitchens. 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, powdered sugar, or a sweet sauce. You can even eat it at room temperature or straight from the refrigerator or the oven.
Who Created Bread Pudding?
This is a dish of many cultures, so no one gets full credit for its creation. It seems that someone came up with a sweet way to use their leftover stale bread. This made less waste of sustenance which took precious time and energy to produce.
Bread Pudding With Pumpkin Pecan Praline Sauce is a sensible dessert since I usually have everything I need on hand when the desire for one strikes. The sauce is a delicious way to dress this simple delight up for the season.
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.