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Pumpkin Maple Nut Bread Pudding

By Jackie Gonzalez-Feezer

5 from 3 votes

Last Updated September 27, 2017 · First Published October 9, 2012

Hi, everyone!  I’m so excited to be participating in another October Unprocessed.  This is such a great month for our family because it helps us refocus on our vegetarian, (mostly) unprocessed lifestyle.  It’s so great to take a whole month and really think about why we eat the way we do, why we chose a meatless lifestyle, and why it’s so important for us and our children to eat healthy, natural foods.

When Andrew and I first discussed my guest post for this month, about ten different recipes popped into my head at once.  In order to narrow things down, I sat down and thought about the one dessert recipe (it had to be a dessert recipe, of course!), that would embrace the Unprocessed challenge, and be a great Fall dessert.  The answer came to me pretty quickly: Bread pudding.  Not just any bread pudding, Pumpkin Maple Pecan Bread Pudding.  It just sounds like Fall, doesn’t it?

This recipe combines all the great flavors of fall: Pumpkin, maple syrup, pecans, and spices like cinnamon and cloves.  Add that to some homemade (or unprocessed store-bought) milk and some toasted bread, and you’ve got yourself the perfect Fall bread pudding.

Bread pudding is so comforting, and you can make a perfectly decadent refined-sugar-free, all-natural version of it!  So, go ahead and dig into dessert…

5 from 3 votes

Pumpkin Maple Nut Bread Pudding

By: Jackie Gonzalez-Feezer

This recipe combines all the great flavors of fall: Pumpkin, maple syrup, pecans, and spices like cinnamon and cloves.  Add that to some homemade (or unprocessed store-bought) milk and some toasted bread, and you’ve got yourself the perfect Fall bread pudding.

Prep: 15 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 45 minutes mins

Servings: 8 servings

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Ingredients 

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• ▢ 10 cups bread, cubed
• ▢ 3 cups pumpkin puree
• ▢ 2 cups milk, almond milk or soy milk
• ▢ 4 eggs
• ▢ 1 cup maple syrup
• ▢ 1 tablespoon vanilla extract
• ▢ 3 teaspoons ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ 1 teaspoon ground ginger
• ▢ 1/2 teaspoon ground cloves
• ▢ 1 cup chopped pecans

Instructions 

• Pre-heat your oven to 325°.
• Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
• Bake at 325° for 20 minutes, using a spatula to turn the cubes after 10 minutes.
• While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, vanilla extract and spices until combined.
• Once the cubes are toasted, remove from the oven and place in a greased 9x13 baking dish.
• Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
• Top with the chopped pecans.
• Bake the bread pudding at 325° for 50-60 minutes, or until the bread pudding is completely set.
• Let cool slightly before enjoying!

Nutrition

Calories: 406kcal, Carbohydrates: 58g, Protein: 10g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 87mg, Sodium: 248mg, Potassium: 510mg, Fiber: 5g, Sugar: 33g, Vitamin A: 14525IU, Vitamin C: 4mg, Calcium: 214mg, Iron: 3.4mg

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About the Author

Jackie Gonzalez-Feezer is the recipe developer and photographer behind La Casa de Sweets, where she shares her grain-free and (mostly) vegan recipes. Having made the switch to a grain-free lifestyle a few years ago, her goal is to make healthy food taste good. You can also find Jackie on Facebook, Twitter, and Instagram.