Pumpkin Bread Pudding with Maple Whipped Cream
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, this dish bakes into a soft, creamy pudding with golden, crispy edges. Serve warm with maple whipped cream or a dusting of powdered sugar.
Ingredients
Equipment
Method
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!
Video
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Let us know how it was!Why use day‑old (or dried) bread for pumpkin bread pudding
Pumpkin bread pudding relies on a custard soaking into the bread. Day‑old or intentionally dried bread soaks up that custard without turning mushy because slightly stiffer, drier crumbs absorb liquid more evenly. That helps the interior become custardy and tender while still allowing the top and edges to develop golden, slightly crisp bits.
Why the recipe soaks raisins in rum
Soaking raisins in rum for about 30 minutes then straining plumps the raisins and adds flavor, so they remain juicy in the finished pudding rather than pulling moisture from the custard. Straining before combining keeps extra liquid out of the custard so the overall texture stays balanced.
Watch Dr. J Make Pumpkin Bread Pudding with Maple Whipped Cream
Watch Dr. J make Pumpkin Bread Pudding with Maple Whipped Cream and see how it comes together.
