Ingredients:
- 1 lb. loaf day old bread, torn into small pieces
- 1 cup heavy cream
- 1 cup half and half
- 15 oz. can pumpkin puree
- 1 1/2 cups granulated sugar
- 4 Tbsp. butter, melted
- 4 eggs
- 2 tsp. vanilla
- 2 Tbsp. pumpkin pie spice
Ingredients for praline sauce:
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
- 1/2 cup chopped toasted pecans
Directions:
- Preheat oven to 350 F. Spray 9-by-13-inch baking dish with cooking spray and place torn pieces of bread in the dish.
- In a large bowl, whisk together heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla and pumpkin pie spice. Slowly pour batter over the bread pieces. Be sure to cover all the bread pieces.
- Bake for about 1 hour in preheated oven.
- While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream and brown sugar; bring to a boil. Reduce heat to low and stir pecans into the cream mixture. Simmer until the sauce thickens, about 5 minutes.
- Pour over bread pudding and top with whipped cream.
