Pumpkin-Maple Bread Pudding Recipe

This cozy Pumpkin-Maple Bread Pudding is made with cubes of cinnamon-raisin swirl bread, rich pumpkin puree, real maple syrup, creamy milk, and warm pumpkin pie spice. This recipe creates a custardy, warm, and incredibly comforting dish that is the ultimate fall dessert. It’s perfect for a chilly autumn evening or a holiday brunch and makes enough to serve 10 people.

Pumpkin-Maple Bread Pudding Ingredients

• Butter flavored cooking spray
• 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 1 1/4 cups milk
• 1/2 cup cream
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 1/2 cup real maple syrup
• 1 (15-ounce) can solid pack pumpkin
• 1 (4.5-ounce) jar brandied hard sauce
• 1 teaspoon maple extract

How To Make Pumpkin-Maple Bread Pudding

1. Prepare the dish and bread: Lightly spray a 3-quart casserole dish with cooking spray. In the dish, toss together the cubed cinnamon-raisin bread and the chopped pecans.
2. Make the pumpkin custard: In a large bowl, whisk together the milk, cream, eggs, pumpkin pie spice, maple syrup, and canned pumpkin until smooth.
3. Soak the bread: Pour the pumpkin custard mixture evenly over the bread and pecans in the casserole dish. Gently press the bread down to ensure it is all coated. Let the dish sit in the refrigerator for 1 hour to allow the bread to absorb the liquid.
4. Bake the pudding: Preheat your oven to 350°F (175°C). Place the casserole dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The bread pudding is done when a knife inserted into the center comes out clean.
5. Warm the sauce: While the pudding is baking or cooling slightly, prepare the sauce. Remove the lid from the jar of hard sauce and place it in a small, microwave-safe bowl. Add water to the bowl until it comes halfway up the side of the jar. Microwave on high for 30 to 45 seconds to soften.
6. Finish the sauce and serve: Pour the warmed hard sauce into a small bowl and stir in the maple extract. Drizzle the sauce over the warm bread pudding and serve immediately.

Recipe Tips

• Don’t Skip the Soak: Letting the bread soak for a full hour is the most important step. This allows the dry bread cubes to fully absorb the rich pumpkin custard, resulting in a moist, flavorful pudding instead of a dry one.
• Stale Bread Works Best: If you have it, day-old or slightly stale bread is perfect for bread pudding. It’s a bit drier, so it can soak up more of the custard without becoming too soggy.
• Check for Doneness: The “clean knife test” is the best way to know when your bread pudding is ready. If the knife comes out with wet, uncooked custard on it, the pudding needs more time in the oven.
• Understanding Hard Sauce: Hard sauce is a classic dessert topping made from whipped butter, sugar, and a spirit like brandy. If you can’t find it, you can make a simple substitute by melting 4 tablespoons of butter with 1/4 cup of maple syrup and 1/2 teaspoon of maple extract.

What To Serve Bread Pudding

This Pumpkin-Maple Bread Pudding is a delicious treat served warm with its own maple sauce. For an even more decadent experience, add a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. It pairs wonderfully with a hot cup of coffee, black tea, or a cozy chai latte on a cool day.

How To Store Bread Pudding Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual portions in the microwave for 30-60 seconds until warm.
• Freeze: To freeze, allow the bread pudding to cool completely. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Pumpkin-Maple Bread Pudding Nutrition Facts

• Calories: 410 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 105mg
• Sodium: 320mg
• Total Carbohydrate: 54g
• Sugars: 35g
• Protein: 9g

Frequently Asked Questions

• Can I use a different type of bread? Yes, this recipe is very forgiving. Rich breads like challah or brioche would be fantastic substitutes. You can also use a simple loaf of French bread, though you may want to add an extra dash of cinnamon to the custard.
• What can I use instead of brandied hard sauce? If you cannot find brandied hard sauce, you can easily make your own simple maple glaze. Just melt 1/4 cup of butter in a saucepan, stir in 1/4 cup of maple syrup and 1 teaspoon of maple or vanilla extract, and drizzle it over the finished pudding.
• Can I prepare this recipe ahead of time? Absolutely. You can assemble the entire dish, cover it, and let it soak in the refrigerator for up to 24 hours before baking. This makes it a great option for a holiday morning or when you’re preparing for guests.
• Why is my bread pudding watery on the bottom? A watery or soggy bread pudding usually means the custard didn’t set properly. This can happen if it was underbaked. Make sure to test it with a knife—it should come out clean with no liquid custard on it before you remove it from the oven.

Try More Recipes:

• Pumpkin Bourbon Cheesecake Recipe
• Pumpkin Scones with Coffee Glaze Recipe
• Pumpkin Smoothies Recipe