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.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Jackie Gonzalez-Feezer
- 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
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!
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