Pumpkin Maple Nut Bread Pudding

5 from 3 votes

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

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
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 8 servings

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 

  • 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
Like this recipe? Rate and comment below!

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.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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5 from 3 votes (3 ratings without comment)
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18 Comments
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Pilar Ruiz
October 14, 2012 1:36 am

Greetings Andrew, I recently discovered your website and I love it. Great work / activity yours.
Photo Lovely yours; gives me a pleasant smile every time I see her.
My question is: In what capacity are the cups you mentioned?
Live in Barcelona (Spain) here a cup is 250 cc.
Thanks!

Admin
Reply to  Pilar Ruiz
October 14, 2012 6:57 am

Hi Pilar! Thanks for the kind words.

A “cup” is about 236 cc – so they’re pretty close. Hope that helps!

FRANCES MILLER
October 12, 2012 8:15 pm

bad spelling kind of sauce can you put on top to serve with it……frances

FRANCES MILLER
October 12, 2012 8:14 pm

WHAT KIND OS SAUCE CAN YOU PUT ON TOP TO SERE WITH IT??