Description
This Indulgent Sweet Potato and Pumpkin Bread Pudding with a Caramelized Pecan Praline Drizzle is a decadent dessert that combines the earthy sweetness of roasted sweet potatoes, velvety pumpkin puree, and warm fall spices. Topped with a rich caramelized pecan praline sauce, it’s a dessert that’s as comforting as it is impressive. Perfect for holiday gatherings or a cozy night at home, this bread pudding will quickly become a family favorite.
Ingredients
For the Bread Pudding:
- 2 large sweet potatoes, roasted and peeled
- 2 loaves of day-old French bread, cubed
- 8 large eggs
- 2 cups granulated sugar
- 15 ounces pumpkin puree
- 2 cups heavy cream
- 2 cups half-and-half
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
For the Pecan Praline Sauce:
- 1 cup unsalted butter
- 2 cups brown sugar
- 1½ cups pecans, roughly chopped or halved
- 1 cup heavy cream
Instructions
For the Bread Pudding:
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, wrap them in foil, and roast until soft (about 45–60 minutes). Peel and mash once cooled.
- Prepare Bread: Cube the day-old French bread and set it aside in a large mixing bowl.
- Make Custard: In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, heavy cream, half-and-half, melted butter, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. Fold in the mashed sweet potatoes.
- Soak the Bread: Pour the custard mixture over the cubed bread. Gently fold until all the bread is coated. Allow it to soak for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish, pour in the bread pudding mixture, and bake for 45–55 minutes, or until the top is golden brown and the pudding is set in the center.
For the Pecan Praline Sauce:
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugar and Pecans: Stir in the brown sugar and pecans. Cook while stirring until the sugar dissolves and bubbles.
- Add Cream: Slowly pour in the heavy cream while stirring. Let the sauce simmer for 3–5 minutes until it thickens to your desired consistency. Remove from heat.
To Serve: Slice the bread pudding into squares and drizzle generously with the warm praline sauce. For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make Ahead: Prepare the bread pudding and praline sauce separately in advance. Reheat before serving.
- Bread Alternatives: Use brioche, challah, or croissants for a richer texture.
- Nut Substitutes: Swap pecans for walnuts or almonds if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American