A decadent autumn dessert featuring tender brioche soaked in a spiced pumpkin custard, crowned with a crunchy, buttery brown sugar pecan praline topping.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
Place the cubed brioche bread evenly into the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, whole milk, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth and thoroughly combined.
Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread cubes down with a spatula so they absorb the liquid, then let sit for 15 minutes.
Praline Topping and Baking
In a small bowl, stir together the chopped pecans, dark brown sugar, melted butter, and ground cinnamon until clumps form.
Scatter the pecan praline mixture evenly across the top of the soaked bread pudding.
Bake in the preheated oven for 45 to 50 minutes, or until the center is set and the praline topping is bubbly and toasted. If the nuts brown too quickly, tent loosely with aluminum foil for the last 15 minutes.
Remove from the oven, sprinkle with flaky sea salt if desired, and let cool for 10 minutes before serving warm with whipped cream or vanilla ice cream.
Notes
For the best texture, use day-old bread or lightly toast fresh bread cubes in a 300°F oven for 10 minutes before soaking to prevent sogginess.
Calories: 485kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: fall dessert, pecan praline, pumpkin bread pudding