Pumpkin Bread Pudding With Praline Pecan Sauce

READY IN: 25hrs
Recipe by db74105

This recipe was adapted from Southern Living Magazine.

Top Review by PDXChef

After a 24 hour race at the track, the guys sent me home with a ton of eggs, milk and bagels. I whipped up this recipe to use up some of the stuff they sent me home with. I substituted the bagels for the french bread. This recipe could have stood for a little more sugar. And the praline sauce could have stood for half the butter. I used more spices than the recipe called for. Overall it was a hit but I think it could be better.

Ingredients Nutrition


  1. Bread Pudding.
  2. 1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
  3. 2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
  4. Praline Sauce.
  5. 1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
  6. 2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
  7. 3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

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