Last Updated on November 25, 2019 by Ellen Christian
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This Spiced Pumpkin Bread Pudding is amazing! It’s autumn and that means pumpkins! Living in rural Vermont, I am very lucky to have several different farmer’s markets close by.
Spiced Pumpkin Bread Pudding with Maple Glaze
I love driving by farms and seeing wagons full of pumpkins fresh from the field to purchase. Every autumn, the kids go on hayrides and occasionally we stop by farms for the corn maze. So, now that I have the pumpkin, I really need to bake something with it.
Since our neighbor sugars our maple trees every spring and shares the syrup he makes, I always have a ton of maple syrup to use. When I saw the recipe for Spiced Pumpkin Bread Pudding with Maple Glaze in Baking by Hand that I was sent for a feature, I knew this was a recipe I had to try. After all, how does it get any better than pumpkin AND maple syrup? I am reprinting this with permission.
If you want to be able to remove this Pumpkin Bread Pudding in one piece to serve like I did, you have GOT to use a silicone baking pan. Just let it cool slightly, and it pops right out. It doesn’t get any easier and it always comes out in one piece. If you don’t have silicone, I would recommend lining the pan with parchment paper.
What type of bread should I use?
You can really use any type of crusty type of bread. I wouldn’t use traditional white sandwich bread because it wouldn’t hold up as well. But, you could use croissant, brioche, challah or even French or Italian bread. Or, why not try a pumpkin bread instead for even more yummy pumpkin taste.
Of course, nothing goes better with bread pudding than a good cup of coffee. I’m enjoying my Spiced Pumpkin Bread Pudding with Maple Glaze along with a cup of Corner Donut Shop Medium Roast Extra Bold Coffee from Brooklyn Bean Roastery.
Regardless of whether you are a bear claw or rainbow sprinkles kind of person, this blend is the perfect coffee to accompany your favorite morning sweet treat… or it’s great just by itself. Extra bold gives you a morning jump-start powerful enough to keep you going for the rest of the day.
Pumpkin bread pudding with caramel sauce
I served this spiced pumpkin bread pudding with a simple glaze. But, you could serve it with caramel sauce if you prefer. You can try this caramel sauce recipe from Fifteen Spatulas right here. Or, if you prefer, you can try this one that is lower in sugar. It’s even keto.
Can I make this ahead of time?
You can make this spiced pumpkin bread pudding the day before. Just don’t add the glaze until right before you serve it. If you do make it ahead of time, it won’t be warm when you serve it. That doesn’t bother me. But, some people like to serve bread pudding warm. You could try microwaving it for just a few seconds to warm up each piece before you serve it. Just don’t microwave it too long or it will get tough.
Can you freeze this?
I would not try to freeze this personally. I haven’t tried it. But, given that the bread is already soft from soaking and cooking. I think that freezing it might turn the entire thing into mush. If you do try it, please let me know how it turns out.
More bread pudding recipes
I absolutely love bread pudding. It’s a great way to use up stale bread without throwing it away. And, it’s delicious. It is one of my favorite dessert recipes from my childhood. If you’d like more bread pudding recipes, why not try my bread pudding with praline topping. We make bread pudding for brunch on Mother’s Day each year. It’s a wonderful treat and it goes great with coffee.
More pumpkin desserts
If you’d like a few more pumpkin desserts to try, why not make my pumpkin pie recipe or you can try my grain-free pumpkin nut bread if you want something that’s gluten-free. We always try to have a few allergy-friendly recipes on hand in case our guests have food intolerances. My pumpkin cranberry coffee cake is another family favorite recipe.
- 3 large eggs
- 7 oz whole milk
- 7 oz half and half
- 2/3 cup granulated sugar
- 6 oz roasted pureed pumpkin (or canned pumpkin)
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 lb stale crossant, brioche, challah or other bread cut into 1" squares
- MAPLE GLAZE:
- 6.5 oz confectioner's sugar
- 2 oz maple syrup/sugar
- 2 oz half and half
- Whisk the eggs, milk, half and half, sugar, pumpkin puree and spices in a large bowl until combined and smooth.
- Add the bread and toss with your hands or spoon until all the bread is coated with the custard. Let it sit for at least 30 minutes or up to 1 hour, stirring occasionally.
- Preheat the oven to 375F. Put all of the bread and custard into a 8" or 9" round silicone baking pan.
- Bake until golden brown and firm when pressed, about 45 minutes.
- To make the glaze, whisk all of the ingredients together until smooth and lump free.
- When cooled, drizzle the pudding with the glaze.
Cook this in a silicone baking pan to make removing it easier.
Amount Per Serving: Calories: 554Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 138mgSodium: 398mgCarbohydrates: 84gFiber: 2gSugar: 55gProtein: 11g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.