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.



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.

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