Pumpkin Bread Pudding with Maple Cream Sauce

This Pumpkin Bread Pudding with Maple Cream Sauce is one of those cozy fall desserts that never goes out of style. Warm, spiced custard-soaked bread bakes up golden and fluffy, then gets finished with a silky, maple cream sauce that ties everything together. It’s easy enough for a weeknight dessert, but special enough to bring to the holiday table.

Why You Will Love This Pumpkin Bread Pudding Recipe

• Perfect Fall Dessert – Pumpkin bread pudding is the ultimate cozy dessert for autumn, filled with warm pumpkin spice flavor and seasonal comfort.
• Easy Holiday Recipe – This make-ahead friendly dessert is ideal for Thanksgiving, Christmas, or any fall gathering.
• Rich and Custardy Texture – Every bite of this bread pudding is soft, spiced, and perfectly balanced with a golden top and tender inside.
• Maple Cream Sauce – Instead of a heavy caramel, this easy maple cream sauce adds a light, silky sweetness that pairs beautifully with pumpkin.
• Simple Ingredients – Uses everyday pantry staples like bread, milk, cream, eggs, pumpkin purée, and spices.
• Customizable – Add nuts, raisins, or cranberries for extra flavor, or swap the sauce for vanilla ice cream or whipped cream.

Ingredient Substitutions

• Bread: Brioche or challah make this rich and custardy, but you can substitute French bread, Italian bread, or even croissants for a buttery twist.
• Milk & Cream: You can use half-and-half in place of both, or swap with evaporated milk. For a lighter option, use 2% milk (texture will be less rich).
• Pumpkin Purée: Canned or roasted pumpkin will work. Substitute with mashed sweet potato or butternut squash purée for a similar flavor profile.
• Brown Sugar: You can use white granulated sugar or coconut sugar, though brown sugar gives a deeper caramel flavor.
• Pumpkin Pie Spice: Replace with 1/4 teaspoon each of cinnamon, nutmeg, cloves, and allspice if you don’t have a blend.
• Butter: Use coconut oil for a dairy-free option.
• Nuts & Dried Fruit: Pecans, walnuts, or hazelnuts all work well. Swap raisins for dried cranberries, currants, or chopped dried apricots.
• Maple Syrup (for the sauce): Substitute honey or agave syrup, or simply add an extra teaspoon of brown sugar for sweetness.

How to Prepare Pumpkin Bread Pudding

1. Preheat oven to 350°F (175°C). Lightly butter a 1.5–2 quart baking dish.
2. Spread cubed bread on a sheet pan and toast for 5–7 minutes to dry slightly.
3. In a large bowl, whisk together milk, cream, pumpkin purée, eggs, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt.
4. Add bread cubes to the mixture, tossing to coat. Let sit for 10 minutes so the bread absorbs the custard.
5. If adding, fold in the crushed nuts and/or dried fruit.
6. Transfer to the buttered dish. Drizzle melted butter over top, and sprinkle with more nuts or dried fruit, if using.
7. Bake uncovered for 35–40 minutes, until the custard is set and the top is golden brown.
8. While the pudding bakes, make the maple cream sauce.
9. Remove bread pudding from oven.
10. Serve warm with the maple cream sauce drizzled on top (optionally, sprinkle with flaky salt).

How to Serve and Store

• Serve this pumpkin bread pudding warm, drizzled with the maple cream sauce, vanilla ice cream, and/or whipped cream.
• Store leftovers covered in the fridge for up to 3 days.
• Reheat gently in the oven or microwave before serving.
• The maple cream sauce can be made ahead, and stored in the fridge for 2–3 days. Warm before serving.

Frequently Asked Questions

• Can I skip the maple cream sauce? Yes! If you don’t want to make the sauce, serve the bread pudding with a scoop of vanilla ice cream, or lightly sweetened whipped cream instead.
• What kind of bread is best? Brioche and challah make the richest pudding, but French bread or Italian bread work well too. Just be sure it’s a day or two old so it can soak up the custard.
• Can I make this ahead of time? Yes, you can assemble the bread pudding up to 6 hours ahead, keep it covered in the fridge, then bake when ready. The sauce can also be made in advance.
• Can I double the recipe? Yes, just double everything and bake it in a 9×13-inch (3 quart) dish. Increase baking time by 10–15 minutes.
• Can I use roasted pumpkin instead of canned? Absolutely. Roast pumpkin until tender, mash or purée it smooth, and measure it the same as canned pumpkin purée. The flavor will be fresher and slightly sweeter.

More Pumpkin Desserts to Love

• Pumpkin Pie Cobbler

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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