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Easy Pumpkin Bread Pudding Recipe |

A delicious bread pudding with a Rada Non-Scratch Spoon.

Make this incredible Pumpkin Bread Pudding with Praline Sauce for a fall dessert without peer! Everyone will love this dish, which features a classic bread pudding with an autumn twist.

Pumpkin Bread Pudding with Praline Sauce Recipe

Jess poses with pumpkin and praline bread pudding ingredients.

Ingredients you will need:

  • 6 C. bread
  • 3 eggs’
  • 1 can pumpkin purée
  • 2 C. whole milk (or half and half)
  • 1 C. brown or white sugar
  • 1/4 C. maple syrup
  • 1 T. (or more) pumpkin pie spice
  • Salt
  • Vanilla

Ingredients you will need for maple praline sauce:

  • 1 stick butter
  • 1 C. brown sugar
  • 1/2 C. heavy cream
  • Salt
  • Pecans
  • 1/4 – 1/2 C. maple syrup

In a mixing bowl, place pumpkin purée, whole milk, pumpkin spice, vanilla, sugar, maple syrup, and eggs.

Jess mixes ingredients in a mixing bowl.

Whisk together. Place bread in baking dish.

Jess uses a Rada Handi-Stir to mix ingredients.

Pour mixture evenly over bread.

Jess pours pumpkin mixture into a Rada Rectangular Baker.

Stir. Bake in a preheated 350 degree oven for 40 to 45 minutes.

pumpkin-and-praline-bread-pudding-step-6

For praline sauce, melt butter in a heated saucepan. Add brown sugar, maple syrup, heavy cream, and salt. Whisk. Once sauce bubbles, add pecans and remove from heat.

pumpkin-and-praline-bread-pudding-step-7

When bread pudding has finished baking, add praline sauce to individual slices.

Jess plates a piece of pumpkin bread pudding with praline sauce.

Serve and enjoy!

Jess poses with pumpkin bread pudding.

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Pumpkin & Praline Bread Pudding Video Recipe

Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining us! The holiday season is right around the corner, so today we are going to whip up a new dessert recipe. Instead of plain old pumpkin pie, we’re going to make  pumpkin bread pudding with a maple praline sauce. We’re going to start by mixing our wet ingredients.

We have a cup of pumpkin puree. To this I’m going to add 2 cups of whole milk. You can use half and half, we’re just cutting out a few calories by going the milk route. Then I have a tablespoon and a half of pumpkin pie spice. Teaspoon of vanilla. Cup of sugar, brown or white. And then I have pure maple syrup, and we’re going to use about ¼ cup. And then 3 eggs right into your bowl. Let’s go ahead and whisk those together with my Rada Handi-Stir. And we’re looking to incorporate all of our ingredients.

So here in my stoneware Rada Rectangular Baker that I have buttered, I have 6 cups of day-old bread. I just pulled it apart with my hands. You can chop it but this is just way easier. To this we’re going to add our wet ingredient. Be sure you get a nice, even coat and then we’ll let it sit for a few minutes until this bread has absorbed all that goodness. And we’re just going to give this a toss to make sure that all of the bread gets coated. We’re going to stick this into a 350 degree oven for about 40 to 45 minutes.

Now for our praline sauce. I have 1 stick of melted butter and to that I’m going to add brown sugar, maple syrup again, half a cup of heavy whipping cream, and a pinch of sea salt. We’ll give that a whisk. So our sauce is bubbling and I’m going to go ahead and add in our pecans. So about 40-45 minutes later our bread pudding is out of the oven. I’m going to go ahead and plate this. I’m going to get a nice, big square out. It’s nice, fluffy, and moist. Then we are going to top this with that delicious praline sauce. We’ve allowed it to cool down. My favorite way to enjoy this dessert is with a huge portion of vanilla ice cream.

So here we have our pretty plate of fall goodness, our pretty pumpkin bread pudding with our maple praline sauce. Be sure to check us out at RadaCutlery.com, and to subscribe to our YouTube channel for more great recipes just like this one.

End of Video Transcript

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