When you’re going to indulge, make sure it’s worth it! This Pumpkin Spice Bread Pudding recipe, that I developed for Mealthy.com, is a fabulous fall dessert. It takes leftover bread, combines it with cream, sugar, eggs, pumpkin and spices to turn it into something pretty spectacular. And if that’s not enough, maple whipped cream dolloped on top melts into the warm pudding to make it even more irresistible.
Pumpkin Spice Bread Pudding takes all of your favorite flavors from pumpkin pie and transforms them into this comforting, decadent bread pudding. Cranberries and pecans add crunch and texture to the creamy bread and custard.
Bring this dessert to your next fall gathering and you’ll be invited back for sure.
Oh, and it’s not just for dessert. It makes a great breakfast or brunch. Serve the bread pudding warm with a big dollop of maple syrup and a sprinkle of cinnamon.
- 3 large eggs
- 2-1/2 cups half and half
- 1 15-ounce can pumpkin
- 1/4 cup plus 2 tablespoons maple syrup , divided
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon grated nutmeg
- 1 large baguette cut into 1-inch cubes , about 9 to 10 cups
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 1 cup heavy cream
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Preheat oven to 350°F. Beat eggs lightly and whisk in half and half, pumpkin, brown sugar, maple syrup, and spices until smooth.
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Arrange bread cubes in 2-quart baking dish. Sprinkle with cranberries. Pour egg mixture over bread cubes. Let stand 15 minutes.
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Bake pumpkin bread pudding 30 minutes. Sprinkle pecans over bread pudding. Bake until toothpick inserted into center comes out clean and top is beginning to brown, about 10 minutes.
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Using electric mixer, beat remaining 2 tablespoons maple syrup with heavy cream until soft peaks form. Serve warm bread pudding with maple whipped cream.
This dish can be assembled up to a day ahead and baked just before you're ready to serve.
