5 from 4 votes
Maple Pumpkin Bread Pudding
Maple Pumpkin Bread Pudding
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Dessert
Servings: 12 servings
Author: Cynthia Rusincovitch
  • 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
  1. Preheat oven to 350°F with rack in middle.
  2. Whisk together cream, pumpkin, milk, maple syrup, eggs, yolk, salt, and pumpkin pie spice in a bowl.
  3. Toss bread cubes with the melted butter in another bowl, then pour the pumpkin mixture over the bread and toss to coat.
  4. 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.
  5. 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.
  6. Remove bread pudding from the oven. Top with oatmeal crumble topping, patting gently to hold it in place. (Careful, it is hot!)
  7. Return to the oven for 15-20 minutes or until custard is set and the topping is nicely golden.
  8. If you prefer the topping more crisp, leave the bread pudding under the broiler for 2 minutes or until the desired color.