Pumpkin Maple Nut Bread Pudding

pumpkin-maple-nut-bread-pudding-pin

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…
pumpkin-maple-nut-bread-pudding-recipe

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Pumpkin Maple Nut Bread Pudding

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Yield 8 servings
Calories 406 kcal
Author Jackie Gonzalez-Feezer

Ingredients

  • 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

  1. Pre-heat your oven to 325°.
  2. Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
  3. Bake at 325° for 20 minutes, using a spatula to turn the cubes after 10 minutes.
  4. 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.
  5. Once the cubes are toasted, remove from the oven and place in a greased 9x13 baking dish.
  6. Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
  7. Top with the chopped pecans.
  8. Bake the bread pudding at 325° for 50-60 minutes, or until the bread pudding is completely set.
  9. Let cool slightly before enjoying!

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.

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