Description
A rich and delicious pumpkin bread pudding that’s perfect for the fall!
Ingredients
Scale
- 8 cups stale French bread, torn into pieces
- 1 cup pumpkin puree (100% pure)
- 6 large eggs
- 2 cups whole milk (or almond/oat milk)
- 1/2 cup pure maple syrup
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup chopped pecans (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt until smooth.
- Place the torn bread pieces in the greased baking dish and pour the custard mixture evenly over them. Gently press down to soak.
- Sprinkle chopped pecans on top.
- Bake for 45-50 minutes until puffed and golden brown. Let cool slightly before serving with extra maple syrup if desired.
Notes
- This dish is great served warm or at room temperature.
- Drizzle additional maple syrup on top for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg