Maple Pumpkin Bread Pudding is warm and delicious with an oatmeal crumble top that is out of this world. This recipe is so delicious it is going to overtake your holiday dessert table.
I can’t take a bite without thinking I should be sharing it with my dad, who loves bread pudding as much as I do!
Pumpkin Bread Pudding is AWESOME!
My dad turned me on to bread pudding when I was just a teenager. My mother is not a fan so I became my father’s co-conspirator when it came time to order dessert. My dad and I have happily shared many versions of bread pudding together but none so good as the ones we make at home – especially this Pumpkin Bread Pudding. I was thinking about my parents as I made some fresh pumpkin puree last week. So this dessert really made itself from the memory of sharing dessert with my dad.
My dad also happens to make the best Sweet Potato Soufflé I have ever had in my foodie life. It has this amazing streusel topping. I got scolded every Thanksgiving and Christmas for picking off the topping and eating it before dinner was served.
Everyone would show up at the table and there would be these sad bald spots on the beautiful soufflé because I had swiped the topping while nobody was looking. This version is mine but it is definitely inspired by those holidays of sneaking past the table to take one more swipe at the sweet topping on the soufflé.
My Favorite Pumpkin Dessert Recipe
I happen to have some Challah bread in the kitchen that was supposed to turn into French toast but never did. It ended up a perfect choice for this Maple Pumpkin Bread Pudding, though any bread you like would work.
We have an ongoing discussion at our house regarding this recipe being breakfast or dessert. After much deliberation and argument, we settled on breakfast if you serve it warm from the dish with no ice cream. However, it is definitely dessert if you serve it with ice cream, especially salted caramel ice cream.
If you want to continue the breakfast/ dessert discussion… check out the pumpkin waffles.
By the way, if you love Pumpkin like I do, go try these Pumpkin Overnight Oats for breakfast!
- 1 1/2 cup fresh pumpkin puree or equivalent amount of canned pumpkin
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup maple syrup
- 2 large eggs plus 1 yolk
- 1/2 teaspoon salt
- 1 tablespoon Pumpkin Pie Spice
- 1 inch loaf Challah bread cubed into 1pieces
- 1/2 cup butter melted
- 4 tablespoon butter cold
- 1/2 cup rolled oats
- 1/4 cup coconut or regular sugar
- 2 tablespoons whole white wheat flour
- 1/4 cup walnuts
- Preheat oven to 350°F with rack in middle.
- Whisk together cream, pumpkin, milk, maple syrup, eggs, yolk, salt, and pumpkin pie spice in a bowl.
- Toss bread cubes with the melted butter in another bowl, then pour the pumpkin mixture over the bread and toss to coat.
- Transfer the bread mixture to an ungreased 8-inch square baking dish. It will look like a lot at first but I promise it fits! Bake for 10 minutes.
- While the bread pudding is in the oven, add 4 tbsp cold butter, rolled oats, 1/4 cup sugar and 2 tablespoons of flour and walnuts to the food processor and pulse until crumbly.
- Remove bread pudding from the oven. Top with oatmeal crumble topping, patting gently to hold it in place. (Careful, it is hot!)
- Return to the oven for 15-20 minutes or until custard is set and the topping is nicely golden.
- If you prefer the topping more crisp, leave the bread pudding under the broiler for 2 minutes or until the desired color.