Pumpkin Caramel Praline Bread Pudding

Pumpkin Caramel Praline Bread Pudding
  • Servings: 12
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tabs butter for greasing a Nonstick 13x9
  • 1 loaf challah bread cut into 2 inch cubes (You can do this a day ahead and keep in a bowl with a paper towel loosely over it.)
  • 1 bag white choc chips (12 oz)
  • 1 cup heavy whipping cream
  • 1 cup half and half
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 tbs maple syrup
  • 1- 15 oz can Libby's 100% Pumpkin
  • 1 tbs good vanilla
  • 1/4 cup butterscotch caramel sauce (Mrs. Richardson's)
  • 7 eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 3/4 stick room temp butter for topping
  • 1 cup pecan pieces for topping
  • 1 1/4 cups brown sugar for topping
  • 1/8 teaspoon cinnamon for topping
  • Dash salt
  • 1/2- 1 cup Mrs. Richardson's (depending on how jacked up you want it) topping


1. Grease a 13x9 pan and the sides, too.

2. Place 1/2 of the cut bread cubes into a single layer into prepared pan.

3. Sprinkle half the bag of white choc chips all over bread cubes starting in a corner and working your way towards center.

4. Place the rest of bread cubes over it.

5. Sprinkle remaining half of chips in same pattern.

6. In a large mixing bowl; crack eggs. No shells! Add the sugars, cream, half and half, maple syrup, caramel , pumpkin Cinnamon, nutmeg and salt.

7. Whisk until all ingredients are well combined and the sugars are pretty well dissolved.

8. Slowly, and carefully pour the combined ingredients all over bread cubes, starting at one corner and circling around the pan to each end - finishing in middle. You should use just about all the liquid - you might have a half a cup or so extra. Do not over saturate.

9. Wet hands with liquid Mixture and push down with your hands until you hear juicy squishy sounds. Feel the density and liquid amount in each area, making sure that all the liquid is evenly distributed.

Do this for a minute all over. Wash your hands.

10. In a medium bowl, add the brown sugar, pecans, butter, cinnamon and salt.

11. Mix with both hands with pinching motions (both hands and fingertips like a crab pinching) until it's combined and crumbly.

12. Sprinkle this mixture evenly on top of bread mixture. Pat down, tucking in all sides and corners slightly.

13. Let it sit for 10 minutes or overnight covered in foil in your fridge!

14. Preheat oven to 350.

15. Bake in center rack for about 45 minutes or until puffing, golden brown and sizzling. Check with a knife inserted in center - if comes out pretty clean ( minus a white chip that's melted) you are good to go. Normal for center to be just slightly more loose than edges. But you don't want raw. You'll know.

16. Cut with a sharp knife into a row of four one way and three the other way. It makes 12 pieces . Put on a serving platter and drizzle each piece with lots of that gooey love.

17. Get an extra fork to stab yourself in the eyeball. After you eat this! Enjoy!

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