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5
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Pumpkin Bread Pudding
Delicious pumpkin bread pudding tastes a lot like a pumpkin pie, but with an amazing custardy texture and a crunchy top from the pecans and maple syrup.
Course
Dessert
Cuisine
French
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
2
hours
hours
Servings
6
Calories
488
kcal
Author
Justin McChesney-Wachs
Ingredients
12
oz
bread,
such as brioche
3
eggs
2
cups
milk
1
cup
heavy cream
½
cup
maple syrup,
plus more for serving
½
teaspoon
vanilla extract
1
teaspoon
pumpkin pie spice
½
teaspoon
ground cinnamon
1
cup
canned pumpkin purée
¼
cup
pecans,
coarsely chopped
Instructions
Preheat your oven to 215° F.
Cut the bread into 1” cubes and place on a parchment-lined baking sheet.
Dry the bread cubes in the oven for about 15 to 20 minutes, or until slightly dried. Let cool.
In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and pumpkin purée until combined.
Gently stir in the cubed bread.
Pour the mixture in an 8” x 8” buttered baking dish and top with pecans.
Cover with plastic wrap and let sit for 30 minutes.
Meanwhile, preheat oven to 350° F.
Bake uncovered for 45 to 60 minutes. The bread pudding will puff up and should spring back when lightly pushed.
Let cool slightly and serve with a drizzle of maple syrup.
Notes
Brioche, croissants, french bread or even sourdough bread can be used.
Nutrition
Calories:
488
kcal
|
Carbohydrates:
54
g
|
Protein:
13
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.03
g
|
Cholesterol:
136
mg
|
Sodium:
346
mg
|
Potassium:
435
mg
|
Fiber:
4
g
|
Sugar:
26
g
|
Vitamin A:
7193
IU
|
Vitamin C:
2
mg
|
Calcium:
256
mg
|
Iron:
3
mg