This Maple Pumpkin Bread Pudding is a cozy, autumn-inspired dessert that marries the earthy richness of pumpkin with the warm sweetness of maple syrup. Cubed bread soaks up a velvety custard infused with pumpkin puree, maple and spices, then bakes into a soft, comforting pudding. This recipe turns simple ingredients into a soul-warming treat, perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Back in December 2024, I shared a video of “Prep Day.” In it I was preparing for Shabbat, and was cooking a nice meal. I had decided to include a warm and cozy dessert, and made this Maple Pumpkin Bread Pudding.
I mentioned adding it to my website in the near future, but then promptly forgot all about it, until a subscriber mentioned anxiously waiting for the recipe.
This is what happens when I get lax about using my planner. When I use it diligently, life is much more organized.
And so here it is. If you like bread pudding (which is my FAVORITE dessert) and you love the warm flavors of cinnamon, pumpkin and maple, then you will simply adore this recipe.
To Make This Recipe You Will Need:
- day old (or several day old) bread
- eggs
- heavy cream
- solid packed pumpkin, canned (not pumpkin pie mix)
- real maple syrup
- cinnamon
- ground nutmeg
- ground cloves
- salt
- vanilla extract
- pecans
- vanilla ice cream or whipped cream (optional for serving)
- 12 inch cast iron skillet (or similarly sized baking dish)
- mixing bowls
- whisk
- parchment paper
How to Make the Maple Pumpkin Bread Pudding
To begin, line a 12 inch cast iron skillet with parchment paper. Set it aside for now.
Cut or tear the bread into pieces that are about 1 1/2 inch or so in size. Place them in the prepared baking dish.
In your mixing bowl, briefly beat 4 eggs with a whisk.
Add in heavy cream, pumpkin, maple syrup, spices, salt and vanilla extract. Whisk them all together.
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Pour the mixture all over the top of the bread. Allow this to sit for 30-40 minutes, so that the liquid can soak into the bread. If you like, you can periodically, gently press down on the bread with the back of a spatula, to help it soak it in like a sponge.
Heat your oven to 350°(F).
Sprinkle the top of the bread pudding with chopped pecans.
Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
Half way through, you may need to cover it with some foil to prevent it from browning too much.
Allow the bread pudding to cool for 5 minutes, then serve with vanilla ice cream or some whipped cream.
Enjoy!
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Maple Pumpkin Bread Pudding
Ingredients
- 1 loaf bread, day old (I love to use leftover Challah bread)
- 4 eggs
- 1 ¾ c heavy cream
- 1 ⅓ c solid packed pumpkin, canned (not pumpkin pie mix)
- ¾ c maple syrup
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch salt
- 1 ½ teaspoon vanilla extract
- ⅓ c pecans, finely chopped
For Serving (optional)
- vanilla ice cream, or whipped cream
Instructions
- To begin, line a 12 inch cast iron skillet with parchment paper. Set it aside for now.
- Cut or tear the bread into pieces that are about 1 1/2 inch or so in size. Place them in the prepared baking dish.
- In your mixing bowl, briefly beat the eggs with a whisk.
- Add in the heavy cream, pumpkin, maple syrup, spices, salt and vanilla extract. Whisk them all together.
- Pour the mixture all over the top of the bread. Allow this to sit for 30-40 minutes, so that the liquid can soak into the bread. If you like, you can periodically, gently press down on the bread with the back of a spatula, to help it soak it in like a sponge.
- Heat your oven to 350°(F).
- Sprinkle the top of the bread pudding with chopped pecans.
- Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
- Half way through, you may need to cover it with some foil to prevent it from browning too much.
- Allow the bread pudding to cool for 5 minutes, then serve with vanilla ice cream or some whipped cream.
- Enjoy!
Equipment Used
- 12 inch cast iron skillet or similarly sized baking dish
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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