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This quick and easy Pumpkin Spice Bread Pudding is sure to become a fall favorite! You will love the custard texture, crunchy pecans, and tangy dried cranberries that is topped with a creamy maple glaze.
Can we talk pumpkin today? I sure hope you haven’t had your fill of it yet because today I’m sharing a recipe that is a must make for the fall. It’s what you have been waiting for all year!
I love desserts this time of year that are warm and comforting. This Pumpkin Spice Bread Pudding is all that plus it is so easy to make. The pumpkin flavor is just right and the creamy maple glaze is a great topping that is drizzled on top. Then you can pass around the extra glaze so everyone can have as much as they want (just saying you might want more!).
Since the DIY Guy and I are the only ones at home, we have the task of eating the goods made on the blog. It’s a good thing but sometimes we have more than we can possibly eat.
Yesterday just as this was coming out of the oven, I got a text from a friend asking us if we wanted to go out to our local pizzeria – Pasquale’s. My response was yes, as long as afterwards we have desserts at our place. It was a win-win situation! Good friends, good pizza and a good dessert!
Useful Tips for Making Pumpkin Spice Bread Pudding:
- The recipe calls for stale french bread. I usually buy a loaf a day ahead and loosely cover it and that works well
- The pudding can be made about 3 hours ahead and kept in the refrigerator until ready to bake
- Use pumpkin puree not pumpkin pie filling
- Pudding can be reheated (within a day of making). Just place in an 350 degree oven for about 10 minutes
- The pudding can be served warm or cold (we like warm!)
- The extra glaze can be stored in the refrigerator and be reheated to soften – this is also a good glaze for pancakes or french toast
Other pumpkin spice recipes you might enjoy this time of year:
- 3/4 cup pumpkin puree
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 eggs
- 2 egg yolks
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon pumpkin spice mix
- 1/4 teaspoon salt
- 6 cups french bread (stale and cubed)
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 3/4 stick butter, melted
- 1/2 lb. confectionery sugar
- 1/2 stick butter
- 1/4 cup pure maple syrup
- In a large mixing bowl combine the pumpkin puree, milk, heavy cream, eggs, yolks, spices and salt
- Mix well and set aside
- Place bread cubes in a large bowl and toss with melted butter
- Add in dried cranberries
- Pour egg mixture over and stir gently to coat
- Place mixture in refrigerator 30 minutes
- Preheat oven to 350°
- Remove mixture and place in a greased 8x8 baking dish
- Sprinkle pecans on top
- Bake for about 30-40 minutes until it is set and turns light brown
- Meanwhile melt the 1/2 stick of butter in a saucepan then add confectionery sugar and maple syrup
- If mixture is too thick add some milk or if too thin add more confectionery sugar (depending on your desire)
- Let pudding cool about 15 minutes then drizzle with glaze. Use extra glaze to pass around
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 522 Total Fat: 27g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 174mg Sodium: 421mg Carbohydrates: 65g Fiber: 2g Sugar: 46g Protein: 9g