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Pumpkin Praline Bread Pudding

Pumpkin praline bread pudding with buttery brioche, a silky spiced pumpkin custard, and a crackly pecan praline top. The center bakes to a pumpkin-pie texture while the topping turns deeply golden and shard-crisp.
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Prep Time 30 minutes
Cook Time 1 hour
soak/rest time 30 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Bread Pudding
  • 12 cup brioche or challah, slightly stale Cubed; about 1½ pounds.
  • 1 can (15 oz) pumpkin purée
  • 2 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.75 tsp fine salt
  • 3 tbsp unsalted butter, melted
Praline Topping
  • 1 cup chopped pecans
  • 0.67 cup packed light brown sugar
  • 0.33 cup unsalted butter, softened
  • 0.25 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp fine salt
To Serve
  • 0.5 cup heavy cream For pouring.
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Bake the bread pudding
  1. Butter a 9x13-inch baking dish, then spread the cubed brioche evenly inside for even soaking.
  2. In a large bowl, whisk the pumpkin purée, whole milk, heavy cream, eggs, brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth.
  3. Pour the custard slowly over the bread, then press the cubes down gently with your hands so every piece is submerged.
  4. Cover and let soak 30 minutes at room temperature, pressing once more halfway through, until the bread feels heavy and fully saturated.
  5. Heat the oven to 350°F and drizzle the melted butter over the soaked bread so it bakes up rich.
Make the praline topping and bake
  1. Rub the chopped pecans, brown sugar, softened butter, flour, cinnamon, and salt together with your fingers until it forms coarse, clumpy crumbs.
  2. Scatter the praline mixture evenly over the top, breaking up any large clumps as you go for an even crackly layer.
  3. Bake 50–60 minutes at 350°F, until the topping is deep golden and crackly and the custard is puffed and set in the center with only the slightest jiggle.
  4. Rest 20 minutes before serving so the custard finishes setting and slices stay tidy.
Serve
  1. Sprinkle with flaky sea salt right before serving for a salty contrast to the sweet praline.
  2. Serve warm, spooning it out and pouring heavy cream over each portion so the center stays silky.

Notes

Pro tip: press the bread down twice—right after pouring custard and again halfway through the 30-minute soak—so every cube turns silky inside. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the custard texture can turn grainy. For a gluten-free swap, use a gluten-free brioche or challah style loaf in the same 12-cup cube amount.