Pumpkin Praline Bread Pudding

Photo of Pumpkin Praline Bread Pudding
Prep Time
15 min
Cook Time
60 min
Yield
6-8
Recipe by:

A perfect breakfast, brunch or dessert pumpkin praline bread pudding. Pro tip: You can substitute the donuts or bread with gluten free or low carb bread as well as a sugar substitute.

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Ingredients

1 dz donuts, cut into 4ths to make for a breakfast version, or you can use 1 large loaf of brioche or any bread, torn into pieces.

½ cup heavy cream

1 ½ cups half & half

1 15 ounce can pumpkin purée

1 ½ cups sugar

¼ cup melted butter

3 Egglands Best eggs, large

2 tsp. vanilla extract

1 tbsp. pumpkin spice

1 tsp. cinnamon

Praline Sauce

1 cup butter

1 cup heavy cream

1 cup brown sugar

½ cup chopped pecans

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Preparation

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 casserole dish with cooking spray and place the donut or bread pieces into the dish.
  3. In a bowl, whisk together all the ingredients except for the praline sauce ingredients.
  4. Slowly pour the batter over the bread pieces in the baking dish. Using a spatula, fold the sauce around so all the bread is covered.
  5. Bake at 350 degrees for 1 hour.
  6. While the bread pudding is baking, make the praline sauce.

Praline Sauce

  1. In a saucepan over low heat, melt the butter then stir in the brown sugar and cream.
  2. Bring mixture to a boil for 1 minute. Reduce heat to low and stir in the pecans. Simmer until the sauce thickens for about 5 minutes.
  3. Pour the sauce over the bread pudding.
  4. Let cool for at least 10 minutes before serving. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 442
Fat 31g
Saturated Fat 18g
Cholesterol 138mg
Sodium 165mg
Carbohydrates 36g
Dietary Fiber 1g
Protein 6g