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Caramel Pumpkin Praline Bread Pudding

This Bread Pudding is next level! Warm spices, crunchy pecans, mixed with challah bread and baked to a golden bubbly

Course Dessert
Cuisine American
Keyword Bread pudding, challah bread pudding, dougbakes.com, pumpkin bread pudding
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 servings
Author Doug Bakes Staff

Ingredients

  • Pad of butter for greasing pan (13x9)
  • 1 med loaf challah cut into 1 inch cubes
  • 21 ounces pumpkin, canned
  • 3/4 cup white chocolate chips
  • 6 large eggs
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 cup half & half
  • 1/8 cup maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup melted caramel sauce for drizzle

Instructions

  1. Preheat oven to 350.

  2. Cut bread into 1 inch cubes (use crust too).

  3. Place half the bread cubes in greased pan.

  4. Sprinkle the chocolate chips over the bread.

  5. Add remaining bread cubes to the pan.

  6. In a bowl, whisk eggs, cinnamon, ginger, nutmeg, and cloves until very combined.

  7. Add sugars and mix well.

  8. Add cream, half and half, and maple syrup. Mix until combined.

  9. Slowly pour the mixture over the bread, starting at the corners and working your way around towards the middle.

  10. Push down on the whole mixture, making sure it's all saturated.

  11. Press down with your hands to make sure all of the bread is covered

  12. Let it sit for at least 30 minutes.

  13. Bake at 350 for approximately 45 minutes - 1 hour or until it starts puffing and sizzling.

  14. The pudding is ready when a knife comes out clean when placed in the center.

  15. Cut finished bread pudding into big square pieces.

  16. Top with melted caramel sauce. Enjoy!