bread pudding
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This Pumpkin Praline Stuffed Bread Pudding Will Make You a Bread Pudding Person

November 1, 2024
2 min read

Even if you don’t like bread pudding, you will love this dessert!

This pumpkin praline stuffed bread pudding is a guaranteed win. It’s a wonderfully rich and decadent recipe that can pass for both breakfast and dessert!

Emily Susman shared her recipe loaded with fall’s favorite flavors.

“I typically don’t like bread pudding, but this recipe will make anyone a bread pudding person,” Emily claimed. Emily’s recipe is just the right consistency—not too soggy, and not too dry.

For a fun breakfast or brunch twist, Emily uses donuts instead of brioche bread.

Find this recipe in Emily’s newest cookbook! Get your hands on a copy here. You can find Emily’s go-to custom spice blend here.

 

Pumpkin Praline Stuffed Bread Pudding

Serving size: 6-8 people
Total Time: 1 hour and 15 minutes

INGREDIENTS

For the bread pudding

  • 1 large loaf of brioche or any bread, torn into pieces (Emily uses 1 dozen donuts cut into fourths to make for a breakfast version, or a combo of both bread and donuts)
  • ½ cup heavy cream
  • 1½ cups half & half
  • 1 15-ounce can pumpkin purée
  • 1½ cups sugar
  • ¼ cup melted butter
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin spice
  • 1 teaspoon cinnamon

For the Praline Sauce

  • 1 cup butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • ½ cup chopped pecans

METHOD

  1. Preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ casserole dish with cooking spray and place the 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.
  7. In a saucepan over low heat, melt the butter; then stir in the brown sugar and cream.
  8. Bring mixture to a boil for 1 minute.
  9. Reduce heat to low and stir in the pecans. Simmer for about 5 minutes until the sauce thickens.
  10. Pour the sauce over the bread pudding.
  11. Let cool for at least 10 minutes before serving.

Find more recipes and inspiration from Emily on Instagram, @emmaclaireskitchen, or on her website, emmaclaireskitchen.com.

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