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Pumpkin Bread Pudding with Praline Sauce and Creme

thumbnail recipe


  • 1 loaf white bread (French loaf) cut into cubes
  • 1/2 cup melted butter
  • 6 eggs beaten
  • 3 cups milk or half and half
  • 1 ½ cups pumpkin puree
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 cup chopped Pecans



Heat oven to 375 degrees. Butter a large cookie sheet (with sides). Toss the bread cubes with melted butter and arrange on the cookie sheet.

Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla. Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar. Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.


Ingredients (Praline topping):

  • 1 C Brown sugar
  • ½ cup heavy cream
  • ¼ c butter
  • 1 C Powdered Sugar
  • 1 tsp vanilla



Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.


Let bread pudding cool slightly and cut out in rounds or squares. Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.