Pumpkin Praline Bread Pudding

Pumpkin Praline Bread Pudding

INGREDIENTS

for the bread pudding
1 pound day-old bread (French, Italian, or Challah), torn into small pieces
1 cup heavy cream
1 cup half and half
1 – 15 oz. can pumpkin puree
1 ½ cups granulated sugar
3 Tablespoons melted butter
4 eggs
2 teaspoons vanilla
1 Tablespoon pumpkin pie spice (recipe below)

for the pumpkin pie spice
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground allspice

for the praline sauce
1 cup butter, unsalted
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

METHOD

1. Preheat oven to 350º.
2. Spray a 9 x 13 baking dish with nonstick spray.
3. Tear bread into small pieces and add to the baking dish.
4. In a large bowl, add heavy cream, half and half, pumpkin, melted butter, eggs, vanilla, sugar, and pumpkin pie spice. Stir to combine.
5. Pour batter over the bread pieces, making sure to cover them all. Bake for about an hour.
6. Prepare the praline sauce by combining butter, heavy cream, and brown sugar in a medium saucepan over medium heat. Let boil then reduce heat to low and stir in pecans. Let simmer until it thickens, about 5 minutes.
7. Remove bread pudding from the oven, let cool slightly.
8. Pour praline sauce over the top and serve. Garnish with whipped cream and additional nuts if desired.