@meandcharlee_talkin: Not a huge fan of pumpkin pie? Make this instead! #thanksgivingdessert #tiktokthanksgivingcontest #EasyRecipe Pumpkin Bread Pudding with Praline Sauce Original recipe from Flavor Mosaic Ingredients Pumpkin Bread Pudding 1 lb loaf day-old French, Italian or challah bread, torn into small pieces 1 cup heavy cream 1 cup half and half 1 (15 oz) can pumpkin puree 1 1/2 cups granulated sugar 3 tablespoons butter, melted (I used salted) 4 large eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin pie spice 1/2 teaspoon salt (original recipe didn’t call for) Praline Sauce 1 cup unsalted butter (I used salted) 1 cup heavy cream 1 cup brown sugar 1/2 cup chopped toasted pecans (I used 3/4 cup) 1/2 teaspoon salt (original recipe didn’t call for) Directions Preheat oven to 350°F. Grease a 9x13 baking dish and add torn pieces of bread. In a large bowl, whisk together heavy cream, half and half, pumpkin puree, sugar, melted butter, eggs, vanilla, pumpkin pie spice and salt until well combined. Pour pumpkin mixture evenly over bread, making sure all pieces are coated. Bake in preheated oven for about 1 hour or until the center is set. (Mine was set in 50 minutes) While bread pudding is baking, prepare the praline sauce. In a heavy saucepan over medium-low heat, combine butter, heavy cream, brown sugar and salt. Stir until butter is melted and mixture comes to a boil. Reduce heat to low and stir in toasted pecans. Allow sauce to simmer for about 5 minutes or until slightly thickened. Serve bread pudding warm with praline sauce poured over the top.

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Tuesday 10 November 2026 23:47:22 GMT