Pumpkin Maple Bread Pudding

pumpkin-maple-bread-pudding-nancyc

This fall, I knew one recipe I wanted to try was pumpkin bread pudding. I had made it a few years ago, and thought it was okay, but I really wanted to see if I could improve upon it. I do like this new version so much better! It’s dense and moist, with lots of pumpkin and spice flavor. I really like this bread pudding with additional maple syrup drizzled over it, but you could also top it with caramel sauce or whipped cream.

bfreeI made this pumpkin bread pudding with some wonderful bread that I received from BFree. BFree offers a great selection of bread products that are gluten free. BFree products are actually wheat, dairy, egg, nut, and soy free, which makes them free of all major allergens–and suitable for vegans, too. They are high fiber, low in fat, and low in calories. And they taste really, really good. I was able to try samples of their whole product line–their Brown Seeded Sandwich and Soft White Sandwich loavesBrown Seeded and Soft White Rolls and Hot Dog Buns, Multiseed and Plain Bagels, Multigrain and Quinoa and Chia Seed Wraps, and Pita Bread. I loved all of their products, and if I hadn’t already known they were gluten free, I probably would have thought they were made with wheat. I think my favorite were the rolls–they were so soft and fresh and tasted like homemade!

bfreeproducts

So I decided to use some of the BFree Soft White Sandwich Loaf in this bread pudding, and it was really tasty! This makes a wonderful fall dessert. Some of my friends said it tasted like pumpkin pie–they didn’t realize it was bread pudding! Hope you get a chance to try it out!

PUMPKIN MAPLE BREAD PUDDING by NancyC

Makes a 9×9″ pan

  • 6 cups cubed white or wheat bread, cut into 1″ squares (I used BFree Soft White Bread)
  • 3/4 cup dried cranberries or raisins
  • 2 cups Half & Half (light cream)
  • 1 (15-ounce) canned pumpkin (not pumpkin pie mix)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • maple syrup for drizzling on top, about 3 to 4 Tablespoons

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan; set aside.

Combine cubed bread and dried cranberries in large bowl; set aside.

In a medium size bowl, combine Half & Half, pumpkin, eggs, vanilla extract, brown sugar, spices, and salt; blend everything well. Pour mixture over bread/cranberry mixture and stir, coating all the bread cubes. Spoon this mixture into your greased baking pan and let stand for 10 minutes.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Sprinkle chopped pecans over mixture during the last 10-15 minutes of baking time.

When bread pudding is done, remove from oven and drizzle the top with maple syrup. Let cool 10 minutes and cut into squares. Serve warm with more maple syrup drizzled very lightly over each piece if desired.

Are you a fan of bread pudding? If you are, I think you’ll really like this Pumpkin Maple Bread Pudding! What other kinds of desserts do you like making with pumpkin?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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13 thoughts on “Pumpkin Maple Bread Pudding

  1. Lily

    You had me at pumpkin and bread pudding. I’m going through a pumpkin obsession right now, so this recipe is perfect for me:)

    Reply
  2. Loretta

    Pumpkin and maple? It looks like a match made in heaven! Love those fall flavors this time of the year. Of course bread pudding has got to be my favorite in the cooler weather, and with those flavors I’m sure I’d be reaching out for seconds 🙂

    Reply
  3. chefjulianna

    Oh my gosh, this sounds just heavenly! This would be the epitome of comfort food in my estimation! I am drooling!! Thanks so much for bringing this to FF this week! 😀

    Reply
  4. Dawn Mayo

    Nancy, I stumbled across your blog/post in my search for inspiration for my fake desserts. This not only gave me some cool inspiration, it looks so delicious that I’m headed out to the store now for the ingredients! (There’s no possible way I could make this dessert in fake form and my children let me get away with it.) It looks absolutely delicious! Thanks for this. I can’t wait to try it.

    Reply
  5. SweetlyObsessed

    Nancy, thanks for sharing about BFree. I have never heard of the company. I’m in the Boise Idaho area and it looks like they aren’t in this area, yet. I would love to try their products. I emailed them and hopefully will hear back soon. Thanks for your delicious recipes and creative site.

    Reply

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