Description
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.
Ingredients
Units
Scale
- 4 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread)
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup pumpkin purée
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice (or nutmeg, cloves, allspice)
- Pinch of salt
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon butter, for lining the baking dish
- Optional: 1/2 cup chopped pecans or walnuts, or 1/2 cup raisins/dried cranberries
For the Maple Cream Sauce
- 1/2 cup heavy cream
- 2–3 tablespoons pure maple syrup (adjust sweetness to taste)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly butter a 1.5–2 quart baking dish.
- Spread cubed bread on a sheet pan and toast for 5–7 minutes to dry slightly.
- In a large bowl, use an immersion blender, or whisk together the milk, cream, pumpkin purée, eggs, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt.
- Add bread cubes to the mixture, tossing to coat. Let sit for 10 minutes so the bread absorbs the custard.
- If adding, fold in the crushed nuts and/or dried fruit.
- Transfer to the buttered dish. Drizzle melted butter over top, and sprinkle with more nuts or dried fruit, if using.
- Bake uncovered for 35–40 minutes, or until the custard is set and the top is golden brown.
- While the bread pudding bakes, make the sauce: In a small saucepan, warm the cream over medium-low heat. Stir in maple syrup, vanilla, and salt. Simmer for 2–3 minutes, whisking until slightly thickened, but still pourable (add more maple syrup, as desired).
- Remove bread pudding from oven.
- Serve warm with the maple cream sauce drizzled on top (optionally, sprinkle with flaky salt).
- ENJOY!
Equipment
1.5 Quart Deep Round Casserole Dish
Buy Now →Small Pot for Grilling/Basting
Buy Now →Notes
- Bread Choice: Brioche and challah make this pumpkin bread pudding rich and custardy, but day-old French bread or Italian bread will also work.
- Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling, which already has added sugar and spices. You can also roast a baking pumpkin and purée.
- Spices: Adjust the spices to your preference — add more cinnamon or nutmeg for extra warmth.
- Maple Cream Sauce: This light sauce adds the perfect touch of sweetness without being heavy. If you prefer, replace it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make Ahead: You can assemble the bread pudding up to 6 hours in advance, refrigerate, and then bake when ready. The maple cream sauce can also be prepared a day ahead.
- Serving Size: This recipe fits best in a 1.5–2 quart baking dish and serves about 6–8 people.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American