With its warm spices, creamy texture, and irresistible maple glaze, this Maple Pumpkin Bread Pudding is the ultimate fall dessert. It's a creamy pumpkin spiced treat drizzled with warm maple syrup for a cozy breakfast or dessert.
This delightful dessert seamlessly blends the rich, earthy notes of pumpkin with the warm, inviting sweetness of maple syrup.
Why You'll Love This Recipe
This delightful dessert seamlessly blends the rich, earthy notes of pumpkin with the warm, inviting sweetness of maple syrup. It's easy to make ahead of time and can be reheated when ready to serve, making it a stress-free addition to any festive occasion.
Delicious dessert of soft, pillowy bread cubes, infused with the rich flavors of pumpkin puree, maple syrup, and a medley of warm spices that melt in your mouth with every bite. Perfect for entertaining, making it a must-have for any holiday spread.
Ingredients You'll Need
The ingredients used to make this bread pudding are simple and easy to find. You will need bread, pumpkin puree, heavy cream, milk, maple syrup, eggs, salt, spices, butter, and chopped walnuts or pecans.
This versatile dessert is a staple during the fall and winter months, gracing Thanksgiving tables and holiday gatherings. These ingredients come together to create a delicious and comforting dessert that is perfect for any occasion.
- Bread - One or two day old cubed challah, French bread, or Italian bread.
- Pumpkin puree - The canned solid pack.
- Half and Half - Or heavy cream.
- Milk - You want whole milk.
- Brown sugar - Packed, light or dark brown sugar is fine.
- Sugar - Granulated.
- Large Eggs
- Pumpkin pie spice
- Vanilla extract
- Salt
- Chopped walnut or pecans
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Maple Pumpkin Bread Pudding
Use our Challah with Raisins bread recipe for homemade bread that is perfect for this dessert casserole.
- Preheat the oven to 350℉ and spray the casserole baking dish with non stick spray.
- Add the pumpkin puree, half and half, milk, pie spice, salt, eggs, brown sugar, maple syrup, and vanilla in an extra large mixing bowl, and mix the custard until fully combined.
- Cut the bread into large 1" cubes and add to the bowl of custard ingredients.
- Toss the bread cubes in the custard mixture to ensure they are all coated and let them soak for 10 minutes.
- Transfer the soaked bread cubes and any remaining custard to the prepared baking casserole dish and spread out evenly. Bake for 45 minutes in the preheated oven, or until firm to the touch and center is not soggy.
- Garnish the bread pudding with a drizzle of maple syrup and chopped walnuts or pecans.
Tips For Success
To ensure your maple pumpkin bread pudding turns out perfectly, here are a few helpful tips:
- Use day old challah bread for the best flavor and texture.
- Don't overmix the custard; a few gentle strokes are all you need.
- If you prefer a smoother texture, use the blender to mix the pumpkin custard mixture.
- For a more decadent flavor, use real maple syrup instead of imitation syrup.
Substitutions and Variations
Here are a few substitutions and variations using this bread pudding recipe:
- Instead of challah bread, try using brioche, French bread, or even stale bread. Just make sure the bread you use is one or two days old so that it's dried out a bit.
- If you don't have Pumpkin Spice Blend, you can make it easily from cinnamon and a few other spices with our recipe for Pumpkin Spice Recipe (Pumpkin Pie Spice Substitute).
- For a nut-free version, omit the walnuts or substitute with dried cranberries or raisins.
- Add a pinch of ginger or nutmeg to the custard for an extra warm spice kick.
Serving Suggestions
For an extra touch of indulgence, serve this bread pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
A drizzle of maple syrup or a sprinkle of powdered sugar adds a touch of sweetness. You can serve this bread pudding warm or cold! It's delicious served warm with buttery maple syrup drizzled over it!
Toppings for Bread Pudding
- Whip cream, whipped or drizzled.
- Vanilla ice cream makes it a decadent dessert!
- Any type of chopped nuts.
- Powdered sugar sprinkled on top.
- Cinnamon roll icing drizzled over it.
Storage Options
- Bread pudding can be stored in the refrigerator for up to 3 days.
- For longer storage, you can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat, simply place individual servings in a microwave-safe dish and heat on low power until warmed through.
More Pumpkin Recipes
- Crumbl Style Pumpkin Spice Cookies Recipe
- Pumpkin Spice Grain Free Granola
- Pumpkin Chai Latte (Pumpkin Spice Chai)
- Spiced Pumpkin Butter
- Pumpkin Spice Grain Free Granola
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this bread pudding recipe.
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Frequently Asked Questions
Yes, you can prepare the bread pudding up to 24 hours in advance and store it in the refrigerator until ready to bake.
No, you can substitute the walnuts with dried cranberries, raisins, or chopped pecans.
Yes, you can pour the custard mixture into individual ramekins and bake for 20-25 minutes, or until set.
Old, dry or stale Challah and Brioche will work and taste divine, but they can't be fresh loaves. You can use Sourdough or any other really crusty artisan style bread also. Whatever bread you use, the dryer the better.
You can cube it up in 1 to 1 ½ inch pieces, or simply tear it up in random chunks about the same size. I leave the crust on, as it gives more structure to the finished bread pudding.
More Delish Ideas
Maple Pumpkin Bread Pudding
Ingredients
- 1 can Pumpkin puree canned solid pack pumpkin
- 1½ cup Half and Half
- ½ cup Milk
- ½ cup Brown sugar packed
- ½ cup Maple syrup
- 5 Eggs
- 1 tablespoon Pumpkin pie spice
- 2 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 16 oz Bread cubed challah, French bread, or Italian bread.
- ½ cup Chopped walnuts or pecans
- ½ cup Maple syrup for glaze after baking
Instructions
- Preheat the oven to 350℉ and spray the casserole baking dish with non stick spray.
- Add the pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, brown sugar, maple syrup, and vanilla in an extra large mixing bowl, and mix the custard until fully combined.1 can Pumpkin puree, 1½ cup Half and Half, ½ cup Milk, ½ cup Brown sugar, ½ cup Maple syrup, 5 Eggs, 1 tablespoon Pumpkin pie spice, ¼ teaspoon Salt, 2 teaspoon Vanilla extract
- Cut the bread into large 1" cubes and add to the bowl of custard ingredients.16 oz Bread
- Toss the bread cubes in the custard mixture to ensure they are all coated and let them soak for 10 minutes.
- Transfer the soaked bread cubes and any remaining custard to the prepared baking casserole dish and spread out evenly. Bake for 45 minutes in the preheated oven, or until firm to the touch and center is not soggy.
- Remove from the oven and let rest for 10 minutes to set up before serving. Garnish with a drizzle of maple syrup and chopped walnuts.½ cup Chopped walnuts
Notes
- Use fresh challah bread for the best flavor and texture.
- Don't overmix the custard; a few gentle strokes are all you need.
- If you prefer a smoother texture, use the blender to mix the pumpkin custard mixture.
- For a more decadent flavor, use real maple syrup instead of imitation syrup.
Nutrition
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