If there’s one thing I’ve learned over the years, it’s this: no holiday table is complete without a dessert that makes everyone’s eyes light up. Enter Pumpkin Praline Bread Pudding. This cozy, decadent dish checks all the boxes—comforting, flavorful, and just indulgent enough to feel special. It’s the kind of dessert that makes you sneak back to the kitchen for “just a sliver more” after everyone’s gone to bed. Whether you’re hunting for new pumpkin recipes or want something beyond the usual pie, this one will absolutely wow your family.

Now, let’s be honest: Thanksgiving dessert planning can feel like juggling flaming pecans. You want something impressive but not impossible, festive but not fussy. That’s why I love this bread pudding—it uses pantry staples, comes together with minimal effort, and fills the whole house with that irresistible aroma of pumpkin spice and baked bread. Plus, once you drizzle on that glossy praline sauce? Oh honey, prepare for applause.

Why You’ll Love This Pumpkin Praline Bread Pudding

It’s a twist on classic holiday baking—rich, custardy bread pudding meets cozy pumpkin spice.
The praline sauce? Pure magic. Think silky, buttery sweetness with a nutty crunch.
Perfect for feeding a crowd—16 generous servings.
Bonus: You can make it ahead, because nobody needs extra stress on turkey day.

Ingredients You’ll Need

For the Bread Pudding:

1 loaf (450 g) day-old bread (French, Italian, or Challah), torn into pieces
1 cup heavy cream
1 cup half and half
1 can (15 oz) pumpkin puree
1 ½ cups granulated sugar
3 tbsp melted butter
4 large eggs
2 tsp vanilla extract
1 tbsp pumpkin pie spice

For the Praline Sauce:

1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

For Homemade Pumpkin Pie Spice:

2 tsp cinnamon
⅛ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp allspice

Step-by-Step Instructions

Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Tear bread into small pieces and spread evenly in the dish.
In a large bowl, whisk cream, half and half, pumpkin, sugar, butter, eggs, vanilla, and pumpkin pie spice until smooth.
Pour custard mixture over bread, pressing gently so bread soaks it all up.
Bake uncovered for about 60 minutes, until pudding is set and golden.
Meanwhile, make praline sauce: melt butter with cream and brown sugar in a saucepan, bring to a gentle boil, then reduce heat. Stir in pecans and simmer 5 minutes until thickened.
Drizzle warm praline sauce over bread pudding before serving.

Tips for the Best Pumpkin Praline Bread Pudding

Day-old bread works best—it soaks up the custard without turning mushy. (If your bread is fresh, pop it in the oven at 300°F for 10 minutes to dry it out a bit.)
Don’t panic if your custard mixture looks a little foamy—it bakes up beautifully.
For an extra layer of flavor, toast your pecans before adding them to the sauce. It takes 5 minutes and makes all the difference.
If you’re making this ahead, bake it as usual, then reheat gently in the oven before serving. Always add the praline sauce at the last minute so it stays luscious.

My Story with This Recipe

This Pumpkin Praline Bread Pudding first came into my life when I was desperate for a new Thanksgiving dessert that wasn’t pie. Don’t get me wrong, I adore a good pumpkin pie—but sometimes you just want something that feels fresh and exciting. The first time I made this, I served it warm after dinner, and my family’s reaction sealed its fate as a holiday staple. My dad had seconds (and he’s usually a “just one slice” kind of guy), and my kids couldn’t stop sneaking bites of the praline sauce straight from the pan. Now, every November, I get requests weeks in advance: “Mom, you’re making the bread pudding, right?” It’s become one of those dishes that carries memories as much as flavor, and that’s exactly why I love it.

What to Serve with Pumpkin Praline Bread Pudding

This dessert already shines, but pairing it with a few extras can elevate it even more. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a creamy, cool contrast to the warm pudding. If you really want to lean into indulgence, try cinnamon ice cream—trust me, it’s a game-changer. For drinks, coffee or hot apple cider are wonderful companions, especially if you’re cozying up after a big holiday meal. And here’s a little trick: if you happen to serve it for brunch (yes, dessert for breakfast is 100% acceptable on holidays), pair it with a mimosa or pumpkin spice latte. Festive, fun, and fabulous.

How to Store Leftovers

If by some miracle you have leftovers, they store beautifully. Keep the bread pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or pop the whole dish back in the oven at 300°F until warmed through. Store praline sauce separately in a jar in the fridge; warm it on the stove or in the microwave before serving again. Pro tip: this bread pudding tastes even better the next day, after the flavors have had more time to mingle. It’s basically dessert meal prep, and I’m not mad about it.

FAQs About Pumpkin Praline Bread Pudding

Can I use a different type of bread?

Yes! Challah, brioche, or even a sturdy French loaf all work. The key is that the bread needs to be sturdy enough to hold the custard without falling apart.

Can I make this ahead of time?

Absolutely. Assemble the pudding a few hours in advance, cover, and refrigerate. Bake just before serving for the freshest taste.

Do I have to make the praline sauce?

Technically no—but I highly recommend it. The sauce is what transforms this from tasty to unforgettable.

Can I freeze it?

Yes! Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

When the holiday season rolls around, you want a dessert that feels like a hug in every bite. This Pumpkin Praline Bread Pudding delivers just that—warm, spiced custard, crunchy-sweet praline topping, and a little bit of holiday magic. It’s the kind of dish that lingers in your family’s memory long after the plates are cleared. So this year, when you’re planning your Thanksgiving dessert lineup, give this beauty a spot at the table. You might just find it becomes the most-requested pumpkin recipe in your collection.

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