Maple Pumpkin Bread Pudding
Cubes of toasted brioche soaked in a spiced pumpkin custard and baked until golden on top and softly set inside, then drizzled with warm maple. A cozy make-ahead autumn dessert.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 8
Drying the bread first is what keeps the pudding custardy rather than soggy. Assemble it up to the soaking step the night before, cover and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes. Leftovers reheat nicely, and are lovely with whipped cream or vanilla ice cream.
Method
-
Heat the oven to 325°F (160°C). Spread the bread cubes on a baking sheet and toast for until lightly dried. Butter a 9x13-inch baking dish.
-
Whisk the pumpkin, eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt until completely smooth.
-
Add the toasted bread to the custard and fold gently. Let it soak for , pressing the cubes down now and then so they absorb the liquid.
-
Pour into the prepared dish and scatter the pecans over the top. Bake for until puffed, golden and a knife in the center comes out clean.
-
Rest for , then serve warm with extra maple syrup drizzled over each portion.
Tap a number to check off a step. Tap a green time to start a timer.
