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.Print
The warm Pumpkin Pecan Praline Sauce spooned over this classic bread pudding adds a festive touch for fall or any time of year.
16 ounces French bread, cubed
4 cups milk
3 tablespoons melted butter
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.
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.
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
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