Maple Pumpkin Bread Pudding is a comforting treat that brings together the warm flavors of pumpkin and the sweet touch of maple syrup with soft, custardy bread. It’s one of those desserts that feels like a cozy hug on a chilly afternoon, with hints of cinnamon and nutmeg playing through every bite. The bread soaks up all the rich pumpkin custard, making it wonderfully moist and flavorful.
I love making this bread pudding when I have a little extra bread and want to turn it into something special without too much fuss. What makes it extra nice for me is drizzling a bit more maple syrup on top before serving — it brings out that maple flavor and adds a lovely sticky sweetness. You can also add some chopped nuts or raisins if you like a bit of texture.
This pudding works great as a dessert after dinner or even as a sweet breakfast treat with a cup of coffee. I find that it’s especially fun to bake it in a big dish and share it with family or friends when they come over. There’s something so satisfying about serving a warm, homemade dessert that fills the house with those cozy pumpkin and maple smells.
Key Ingredients & Substitutions
Bread: Using day-old brioche or challah adds richness and a soft texture. If you don’t have these, try French bread or even croissants for a tender pudding. Just avoid very soft sandwich bread as it can get mushy.
Pumpkin Puree: Canned pumpkin is great for convenience and flavor. If unavailable, you can use homemade pumpkin puree or even sweet potato puree for a twist on flavor.
Maple Syrup: Pure maple syrup gives a natural sweetness with a hint of caramel. You can substitute with honey or brown sugar, but maple syrup is what makes the flavor special here.
Pumpkin Pie Spice: This blend brings comforting warmth. If you don’t have it, mixing cinnamon, nutmeg, ginger, and allspice or cloves works well. Adjust the amounts to your taste.
Heavy Cream & Milk: The combo gives a rich custard. You can swap heavy cream with all milk, but the pudding will be less creamy. For dairy-free, try coconut milk or almond milk with a little coconut cream.
Nuts: Adding pecans or walnuts adds crunch. They’re optional but recommended if you enjoy a mix of textures.
How Do You Make Sure The Bread Absorbs the Custard Perfectly?
Getting the bread to soak up the custard well is key to soft, flavorful bread pudding. Here’s how I do it:
- Use bread that’s a day or two old—it’s drier, so it soaks up the custard better without falling apart.
- Cut bread into bite-sized cubes for even soaking.
- After pouring the custard over the bread, gently press the cubes down to help them absorb the liquid.
- Let it rest for about 15 minutes before baking. This waiting time allows the bread to soak in the custard fully.
- If you want, you can even cover and refrigerate it for a few hours or overnight, which makes the flavors really meld.
This technique helps make sure your bread pudding is creamy and tender inside, and not dry or overly soggy. It’s the difference between good and great bread pudding!
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it fits all the bread and custard for even baking.
- Mixing bowls – for whisking the custard ingredients; a large one makes mixing easier.
- Whisk – helps combine the eggs, pumpkin, and spices smoothly.
- Measuring cups and spoons – keep your ingredient amounts just right.
- Kitchen knife – for cutting the bread into cubes.
- Cooking spray or butter – to grease the baking dish and prevent sticking.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or hazelnuts for different nut flavors and textures.
- Add chocolate chips or chopped dried fruit, like cranberries or raisins, for extra sweetness.
- Mix in a dash of cinnamon or ginger into the custard for more spice.
- Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Maple Pumpkin Bread Pudding
Ingredients You’ll Need:
- 8 cups cubed day-old bread (such as brioche or challah)
- 1 1/2 cups canned pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup pure maple syrup, plus extra for drizzling
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 1/2 cup chopped pecans or walnuts (optional)
- Vanilla ice cream or whipped cream, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15 minutes to let the bread soak the custard, and about 45-55 minutes to bake. So, plan for roughly 1 hour and 15 minutes in total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to make sure nothing sticks.
2. Prepare the Bread:
Spread the bread cubes evenly in your baking dish. If you like nuts, sprinkle the chopped pecans or walnuts over the bread now.
3. Mix the Custard:
In a large bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, maple syrup, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and well combined.
4. Combine and Soak:
Pour the pumpkin custard mixture evenly over the bread cubes. Gently press the bread down so it soaks up the custard well. Let it sit for about 15 minutes to absorb all the delicious flavors.
5. Bake:
Place the baking dish in the oven and bake for 45-55 minutes. The bread pudding is done when the custard is set and the top is a warm golden brown.
6. Serve and Enjoy:
Let the pudding cool slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle extra maple syrup over the top if you like a touch of extra sweetness.
Can I Use Frozen Pumpkin Puree?
Yes, frozen pumpkin puree works fine! Just thaw it completely in the fridge overnight or gently warm it to room temperature before mixing with the other ingredients for best results.
What Bread Works Best for Bread Pudding?
Day-old brioche or challah bread is ideal because it’s slightly dry and absorbs the custard well without getting too mushy. You can also use French bread or croissants as alternatives.
Can I Make This Ahead of Time?
Absolutely! Prepare the bread pudding, cover it, and refrigerate for up to 24 hours before baking. Let it come to room temperature for 15-20 minutes before putting it in the oven.
How Should I Store Leftovers?
Store leftover bread pudding in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.