PUMPKIN BREAD PUDDING WITH CRUMB TOPPING

Pumpkin Bread Pudding with Crumb Topping image

This is a fantastic dish to make in the fall, especially for the holidays.

Provided by lauralynn

Categories Fruits and Vegetables Vegetables Squash

Time 9h20m

Yield 8

Number Of Ingredients 17

Ingredients

12 slices white sandwich bread, or as needed, cubed
cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
½ cup milk
½ cup unsalted butter, melted and cooled
½ cup white sugar
½ cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
¾ cup light brown sugar
½ cup unsalted butter, at room temperature
½ teaspoon ground cinnamon
½ cup chopped walnuts

Steps:

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Nutrition Facts : Calories 650.6 calories, Carbohydrate 84.2 g, Cholesterol 155.2 mg, Fat 32.1 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 16.4 g, Sodium 511.4 mg, Sugar 53.5 g