Pumpkin Praline Bread Pudding
This praline
bread pudding offers a rich, decadent happy ending to any fall or winter menu
plan.
Ingredients
Pumpkin
Bread Pudding
- 4 Eggs
- 1 cup Half and Half
- 2 teaspoons Vanilla
- 1 cup Heavy Cream
- 3 tablespoon Melted Butter
- 1-1/2 cups Granulated Sugar
- 1 15-ounce can Pumpkin Puree
- 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
- 1 tablespoon Pumpkin Pie Spice *
Praline
Sauce
- 1 cup Brown Sugar
- 1 cup Heavy Cream
- 1/2 cup Chopped Toasted Pecans
- 1 cup Unsalted Butter
Pumpkin Pie
Spice
- 1/4 tsp Ground Cloves
- 1/8 tsp Nutmeg
- 1/2 tsp Ground Allspice
- 2 tsp Cinnamon
- 1/4 tsp Ground Ginger
Instructions
First, preheat
the oven to 350 degrees F.
Then, spray
a 9 x 13 baking dish with cooking spray and place pieces of torn bread in the
dish.
In a large
bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted
butter, eggs, vanilla and pumpkin pie spices.
Slowly pour
the dough over the pieces of bread in the baking dish. Make sure to cover all
the pieces of bread.
Bake in the
preheated oven at 350 ° C for about 1 hour.
While the
bread pudding cooks, make the praline sauce. In a thick saucepan over
medium-low heat, combine the butter, heavy cream and brown sugar; bring to a
boil.
Reduce the
heat to low and add the pecans to the cream mixture. Simmer until the sauce
thickens, for about 5 minutes.
Pour over
the bread pudding to serve.
Happy
Cooking Time.
