Best Maple Pumpkin Bread Pudding Recipes

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
• Toss together cubed raisin bread and pecans in the casserole dish; set aside.
• In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
• Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
• Serve warm or at room temperature.

FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP

Steps:

• 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
• 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
• 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
• 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
• 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
• 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
• Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
• Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

MAPLE-PUMPKIN BREAD PUDDING

Steps:

• Preheat the oven to 375°F.
• Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
• Reduce the oven temperature to 325°F.
• In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
• Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
• Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
• ANNE ALTERNATE
• If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

JUDY AVEY'S PUMPKIN BREAD PUDDING WITH MAPLE-CARAMEL SAUCE

Steps:

• Lightly butter a 11-by-7-inch baking dish and set aside. In a large bowl, whisk together, pumpkin puree, half-and-half, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract. Gently fold in bread and pecans. Transfer mixture to prepared baking dish and let stand for 15 minutes. At this point, the dish can also be covered with foil and refrigerated overnight. Preheat oven to 350 degrees and bake about 40 minutes or until lightly brown and tester inserted in center comes out clean. To make maple-caramel sauce, whisk together brown sugar, maple syrup and butter in heavy bottomed saucepan over medium heat until butter is melted. Stir in cream and whisk until sauce is smooth, about 3 minutes. To serve, place portions of warm bread pudding into glass goblets or ramekins. Drizzle each serving with warm maple-caramel sauce. Top each serving with a dollop of whipped cream or small scoop of vanilla ice cream. Finish by perching a chard of pecan brittle on top for garnish Serves 6. Nutrition information per serving with 1/4 cup ice cream: 935 calories, 44% calories from fat, 46 g fat, 24 g saturated fat, 180 mg cholesterol, 123 g carbohydrates, 13 g protein, 344 mg sodium, 4 g fiber

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside. Toss together cubed raisin bread and pecans in the casserole dish; set aside. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator. Preheat oven to 350 degrees F. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding. Serve warm or at room temperature.