Pumpkin Bread Pudding with Maple Whipped Cream
Pumpkin Bread Pudding is a warm, comforting dessert that's perfect for fall. Made by soaking chunks of day-old bread in a rich custard mixture of pumpkin purée, eggs, milk, and warming spices like cinnamon and nutmeg, this dish bakes into a soft, creamy pudding with golden, crispy edges. Each bite is infused with the flavors of pumpkin pie, making it a delicious way to use up leftover bread. Serve it warm, topped with a drizzle of caramel sauce or a dollop of whipped cream, for a cozy, indulgent treat.
Servings: 10
Ingredients
Main Ingredients
- 1 loaf of French bread cut into one-inch cubes
- 1 C raisins soaked in rum for 30 minutes, then strain the raisins
- 1, 15- ounce can pumpkin puree
- 2 C whole milk
- 1 C half and half
- 5 large eggs
- ½ C light brown sugar
- ½ C maple syrup
- 3 tsp. pure vanilla extract
- 2 ½ tsp. pumpkin pie spice
- ½ tsp. kosher salt
Maple Whipped Cream Ingredients
- 1 C cold heavy whipping cream
- 3 T pure maple syrup
Instructions
Main Instructions
- You want the bread to be dried out. This is great to make with left over or day-old bread. If you have fresh bread, heat your oven to 325 degrees. Place the bread cubes on a baking sheet and bake for 14 minutes on the middle rack. Turning halfway through the cooking time. Take the bread out of the oven and cool completely.
- Preheat the oven to 350 degrees. Prepare a 9 x 13-inch casserole dish by spraying with cooking spray or coating with softened butter. Place the casserole dish on a parchment lined baking sheet.
- Add the bread cubes into a large mixing bowl.
- In another large mixing bowl, whisk together the eggs, pumpkin puree, milk, half and half, brown sugar, maple syrup, vanilla, pumpkin pie spice and kosher salt. Stir in the raisins.
- Next, pour this over the bread cubes and stir it all together so all the bread is coated.
- Pour this into the casserole dish. Let it sit for 15 minutes.
- Place the casserole dish in the oven on the middle rack. Bake for 50 minutes to one hour until the custard is set.
- Serve with some powdered sugar and maple whipped cream.
- Note: my bread pudding was perfectly cooked in 55 minutes.
Maple Whipped Cream Instructions
- I like to place my stand mixing bowl in the refrigerator for 30 minutes before I make the whipped cream.
- Place the cold cream into the cold bowl.
- Using the whisk attachment, whisk until the cream starts to thicken.
- Next, add your maple syrup and continue to whisk until you have soft peaks. Enjoy!