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5 from 3 votes

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
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
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

  • 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