Fall is here and we’re slowly transitioning from peaches to pumpkins! Slowly, because we love summer so much, but alas, it’s time for a visit to the pumpkin patch.🎃 We’ve already picked out our Halloween costumes, so we know the season is upon us! 🧙♀️ As the days shorten and cool a bit, visions of comfort foods, cozy spices, pumpkins and apples are filling our brains as we ponder autumn recipe ideas.
This pumpkin and maple bread pudding with pecan crumb topping, was just the ticket to launch us out of summer and into fall! It’s easy to make and it can be served for breakfast or dessert. We added a pecan crumb topping for extra crunch and goodness! We love it just the way it comes out of the oven with a little drizzle of maple syrup for breakfast, but for dessert a dollop of whipped cream or creme fraiche adds a nice touch for a beautiful fall dessert. Plus, you can always add a little caramel sauce on top for a fancier dessert!
It’s important to plan ahead for this bread pudding, because the bread needs to sit in the egg mixture for about 20 minutes before you put it in the oven to bake. Then, it takes 50-60 minutes to bake, depending upon the type of dish you use. It will cook a bit faster in a 9×13 baking dish, and will take slightly longer in a deeper casserole dish. You want to bake it until the internal temperature is about 160 F. Also, if you want to serve those during the holidays, you can make it ahead of time and freeze it for up to about two months. Don’t add the syrup or caramel sauce on top before freezing however. Save that for when you actually serve it!
Pumpkin Maple Bread Pudding with Toasted Pecan Crumb Topping
- 1 9×13 inch baking dish or a 2 1/2 quart casserole dish
Pumpkin Maple Bread Pudding
- 8 cups bread, in large cubes (approximately 10 oz. of bread) brioche, french bread, Italian bread, challah, or thick-sliced Texas toast style bread
- 1 15-oz. can of puréed pumpkin
- 4 large eggs
- 2 cups milk
- 1/2 cup pure maple syrup plus more for drizzling on top of baked bread pudding – see below
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup raisins (reconstituted in boiling water for about 15 minutes)
- 1/2 cup pure maple syrup or caramel sauce for drizzling on top of bread pudding
Toasted Pecan Crumb Topping
- 3/4 cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 3/4 cup coarsely chopped toasted pecans
- 4 oz. butter, chilled and cut into small pieces 1 stick or 1/2 cup
- Preheat oven to 350°F. Grease a 9×13 inch baking dish or a 2 1/2 quart casserole dish.
- Cut bread into large bite-sized pieces and set aside.
- Add pumpkin puree, eggs, milk, maple syrup, vanilla extract, spices, salt and blend well with a wire whisk. Stir in raisins. Set aside, or refrigerate until ready to bake the bread pudding. This step can be done the night before.
- When ready to bake the bread pudding, soak the bread in the egg mixture for about 15 minutes. Push bread pieces down into the mixture with a spoon, to be sure all of the bread is covered.
- Pour bread pudding mixture into the prepared pan. Distribute the toasted pecan crumb topping evenly over the top. Bake for about 50-60 minutes or until a thermometer inserted into the center reads 160° F. You can also test with a metal knife inserted to be sure it comes out clean.
Toasted Pecan Crumb Topping
- Mix brown sugar, flour, spices, salt and chopped pecans in a small mixing bowl to blend.
- Add butter, and cut into dries with a pastry cutter, or cold, dry finger tips, until the mixture is crumbly and the butter is reduced to the size of small peas. Set aside until ready to use. You can also prepare this well ahead of time, and store it in the refrigerator or freezer until ready to use.
- Cover it with foil and reheat in a 350 F. oven until heated through.