Pumpkin & Praline Bread Pudding

Steps

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1. 1
   Cut the challah bread into thick slices and butter a 13x9-inch baking pan.
   ▶ ≈0:00
2. 2
   In a large measuring cup, combine pumpkin puree, granulated sugar, eggs, heavy cream, and whole milk. Add vanilla extract, pumpkin pie spice, and a pinch of salt, and mix well.
   ▶ ≈1:07
3. 3
   Arrange bread slices in the prepared pan and pour the pumpkin custard mixture over them. The bread will float—this is normal. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, allowing the bread to fully absorb the custard.
   ▶ ≈2:45
4. 4
   Preheat the oven to 350°F (175°C). Bake the bread pudding for about 1 hour until puffed and set, with the center slightly jiggly but firm.
   ▶ ≈3:53
5. 5
   In a saucepan, melt the unsalted butter over medium heat. Add brown sugar and granulated sugar, stirring until the sugar begins to dissolve. Pour in the heavy cream and stir.
   ▶ ≈4:24
6. 6
   Bring the sauce to a boil, then add vanilla extract and chopped pecans. Reduce heat to medium-low and simmer for 5 to 8 minutes, then remove from heat.
   ▶ ≈4:57
7. 7
   Remove the baked bread pudding from the oven. Allow the sauce to cool for about 10 minutes, then pour it over the warm bread pudding. For best results, allow the pudding to cool slightly before serving.
   ▶ ≈5:33