Pumpkin Maple Nut Bread Pudding

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

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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.