Pumpkin month continues with my delicious PUMPKIN BREAD PUDDING w/Pecan Praline Sauce…YUM!! I don’t know if the ladies came over to decoupage pumpkins or to eat this delicious pumpkin bread pudding. They loved it! Not only is it a perfect fall dessert, it is also a perfect Thanksgiving dessert. This is a must make!! It is a combination of pumpkin pie, pecan pie and bread pudding.
Cubes of rich Challah bread are soaked in a pumpkin custard and baked until smooth and creamy. Then to top it off; A Pecan Praline sauce made with toasted pecans, butter and brown sugar. Eggy challah is a great bread for bread puddings because it is rich and dense. You can also use brioche, croissants, or a dense bread like pepperidge farm or any left over bread.
Cube the bread into 1 inch squares and let them dry out on a baking sheet for a couple hours. If you don’t have time for that step it is ok. The dryer bread soaks up more of the custard.
Prepare the custard with cream, eggs, vanilla, sugar and cinnamon. Place cubes in baking dish, pour custard over the top of the bread and let soak. If you have time let it soak for an hour or so which gives the bread time to soak up the creamy custard.
Bake in 350 degree oven for about 1 hour until the center is set. Meanwhile make your pecan praline sauce. Toast the pecans in the same over for about 5 minutes. As soon as you start smelling the toasted pecans run to the oven because they are almost burnt. Make sure you set a timer.
Melt your butter and brown sugar in a sauce pan, bring to boil and allow to boil for 1 minute. Add your cream. Be careful because the mixture will boil up when you add your cream. Return to boil while whisking. Add the pecans.
Take bread pudding out of oven and pour the pecan praline sauce over and serve. If you want to be extra decadent (I say “extra” because this recipe is decadent in and of itself) you can add a little freshly whipped cream. ENJOY!
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