NancyC

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Pumpkin-Maple Bread Pudding

Pumpkin bread pudding just sounds like fall, doesn’t it? Especially if you bring in the flavor of maple syrup! I had made this dessert a few years ago, and thought it was okay, but I really wanted to see if I could improve upon it. I do like this new version so much better! It’s dense and moist, with lots of pumpkin and spice flavor. I really like this bread pudding with additional maple syrup drizzled over it, but you could also top it with caramel sauce or whipped cream.

This Pumpkin-Maple Bread Pudding makes a wonderful fall dessert. Some of my friends said it tasted like pumpkin pie–they didn’t realize it was bread pudding! Hope you get a chance to try it out!

Pumpkin-Maple Bread Pudding

  • Servings: 9
  • Difficulty: easy
  • Print

PUMPKIN-MAPLE BREAD PUDDING by NancyC                       Pumpkin Maple Bread Pudding @ NancyC

Makes a 9×9″ pan, about 6-9 servings

  • 6 cups cubed white or wheat bread, cut into 1″ squares
  • 3/4 cup dried cranberries or raisins
  • 2 cups Half & Half (light cream)
  • 1 (15-ounce) canned pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • maple syrup for drizzling on top, about 3 to 4 Tablespoons (or top with caramel sauce and/or whipped cream)

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan; set aside.

Combine cubed bread and dried cranberries in large bowl; set aside.

In a medium size bowl, combine Half & Half, pumpkin, eggs, vanilla extract, brown sugar, spices, and salt; blend everything well. Pour mixture over bread/cranberry mixture and stir, coating all the bread cubes. Spoon this mixture into your greased baking pan and let stand for 10 minutes.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Sprinkle chopped pecans over mixture during the last 10-15 minutes of baking time.

When bread pudding is done, remove from oven and drizzle the top with maple syrup. Let cool 10 minutes and cut into squares. Serve warm with more maple syrup drizzled very lightly over each piece if desired (or top with caramel sauce and/or whipped cream).

Recipe from NancyC | nancy-c.com

Are you a fan of bread pudding? If you are, I think you’ll really like this recipe! What other kinds of desserts do you like making with pumpkin?

Sharing at Weekend Potluck, Farmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Grace at Home, Wow Me Wednesday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

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25 responses to “Pumpkin-Maple Bread Pudding”

  8. Nancy, this sounds amazing! I love the spices, and the addition of the maple syrup. Your Maple Bread Pudding is a real fall treat, perfect for September days and beyond. I’m featuring this post at the Hearth and Soul Link Party this week. Hope to ‘see’ you there, and thank you for being a part of the Hearth and Soul Community! Have a lovely week!

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  9. I will love your Pumpkin-Maple Bread Pudding, it looks fantastic! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back to see us soon!
    Miz Helen

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  10. Hi Nancy! I am featuring your yummy recipe today on the Thursday favorite things party! Thank you so much for sharing with us. Happy Fall!
    xo
    Theresa

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