Monday, December 31, 2018

Pumpkin Praline Bread Pudding


Bread pudding in the slow cooker is a classic and this pumpkin is perfect for a hot autumn dessert. Garnished with a warm sauce with pralines and pecans, it is to die for!


For the bread pudding
  • 2 teaspoons Vanilla extract
  • 3 tablespoons Unsalted Melted Butter
  • 1 loaf (about 1 pound) day-old bread (such as French, Italian, or Challah), torn into small pieces
  • 1 1/2 cups (297 g) Granulated Sugar
  • 1 cup (240 mL) Half and Half
  • 1 cup (240 mL) Heavy Cream
  • 1 tablespoon Pumpkin Pie Spice
  • 4 large Eggs room temperature
  • 1 15- ounce can Pumpkin Puree (not pumpkin pie mix)

For the praline sauce
  • 1 cup (213 g) Light Brown Sugar
  • 1 cup (240 mL) Heavy Cream
  • 1/2 cup (57 g) Chopped Toasted Pecans
  • 1 cup (2 sticks) Unsalted Butter


First, Prepare the pan and preheat. Preheat the oven to 350 degrees F. Spray a 9 x 13 ovenproof dish with a cooking spray

Then, Prepare bread. Place the torn pieces of bread in the dish.

Whisk together the wet mixture. In a large bowl, whisk together heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie.

Pour on bread. Slowly pour the dough over the bread pieces of the baking dish. Be sure to cover all the pieces of bread.

Cook your bread pudding. Bake in preheated oven for about 1 hour on the middle rack until custard is set.

Make a praline sauce. While the bread pudding is cooking, prepare the praline sauce. In a heavy saucepan over medium-low heat, combine butter, heavy cream and brown sugar; bring to a boil. Reduce the heat to low and incorporate the pecans in the cream mixture. Simmer until sauce thickens, about 5 minutes; pour over the bread pudding just before serving. Happy Cooking Time.