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Pumpkin Spice Bread Pudding with Maple Whipped Cream
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding. Cranberries and pecans add texture to the creamy bread and custard. Maple whipped cream is the perfect finishing touch.
Course: Dessert
Servings: 8
Ingredients
  • 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
Instructions

  1. Preheat oven to 350°F. Beat eggs lightly and whisk in half and half, pumpkin, brown sugar, maple syrup, and spices until smooth.

  2. Arrange bread cubes in 2-quart baking dish. Sprinkle with cranberries. Pour egg mixture over bread cubes. Let stand 15 minutes.
  3. 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.
  4. Using electric mixer, beat remaining 2 tablespoons maple syrup with heavy cream until soft peaks form. Serve warm bread pudding with maple whipped cream.
Recipe Notes

This dish can be assembled up to a day ahead and baked just before you're ready to serve.