In this pumpkin bread pudding recipe, bread cubes are soaked in a rich custard of milk, maple syrup, pumpkin and cinnamon. The bread is then baked until deliciously puffy and fragrant, and topped with a dollop of homemade whipped cream. A wonderful autumn dessert, also perfect for a fall brunch.
I like to use sourdough bread for bread puddings. Its dense texture is perfect, and its slight tang adds depth to the dish. Plus, research shows it’s healthier than whole-wheat bread.
- 1 teaspoon soft unsalted butter for pan
- 4 slices sourdough bread (180 grams)
- 2 large egg
- ½ cup (122 grams) pure pumpkin puree
- ½ cup whole milk
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup heavy whipping cream
- Use your fingers to coat a 1-quart ceramic baking dish with butter (or double the recipe and use a square 8-inch, 2-quart baking dish).
- Toast the bread slices in the toaster oven, just enough to dry them out. Cube into ½-inch cubes. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla extract and cinnamon, until smooth.
- Pour the pumpkin mixture on top of the bread cubes, pressing on bread to ensure pumpkin mixture completely covers it.
- Heat oven to 350 degrees F. The time it takes for the oven to heat, about 10 minutes, will allow the bread to soak up the custard.
- With a spatula, press again on the top of the bread pudding to flatten. Bake the bread pudding, uncovered, 30 minutes. Allow to rest 5 minutes, and use this time to whip the cream. Spoon the bread pudding into individual bowls and top with a dollop of fresh whipped cream.