Spicy Orange Pecan Praline Pumpkin Bread Pudding

Dessert, Breakfast, Baking, Sweet


1 package Stonemill Sourdough bread, diced into 1” pieces

1 cup Organic Valley heavy cream

1 cup Organic Valley whole milk

1 can (15 oz.) Field Day pumpkin puree

1 1/2 cup Wholesome brown sugar

4 Tbsp. Vital Farms unsalted butter, melted

4 large Organic Valley eggs

2 tbsp. Frontier Co-op vanilla

1 Tbsp. bulk pumpkin pie spice

1/2 stick (4 tbsp.) Vital Farms unsalted butter

1/2 cup Organic Valley heavy cream

1/2 cup Wholesome brown sugar

1/2 cup bulk chopped pecans

2 Tbsp. organic orange zest

1 tsp. bulk smoked paprika


Step 1

Preheat oven to 350.

Step 2

Spray a 9x13 pan with cooking spray and place your bread in the dish.

Step 3

In a large bowl, whisk together your heavy cream, whole milk, pumpkin, sugar, butter, eggs, vanilla, and pumpkin pie spice.

Step 4

Pour the batter over the bread pieces in the baking dish. Press bread down gently so it is covered in the custard.

Step 5

Bake for 1 hour.

Step 6

While the bread pudding is baking, make the praline sauce.

Step 7

In a heavy saucepan over medium heat, add butter and melt.

Step 8

Add brown sugar, stir for 2 minutes. Add heavy cream, stir for 2 minutes

Step 9

Remove from heat, stir in pecans, orange zest, smoked paprika, and cayenne. Pour over bread pudding.