Pumpkin Maple Nut Bread Pudding

Bread Pudding is so comforting, and it’s perfectly warm on a cold evening (or morning!).  Add in pumpkin, fall spices, and chopped nuts, and you’ve got yourself a perfect excuse to eat bread for dessert.

I created this recipe especially for October Unprocessed 2012, using only all-natural ingredients like fresh bread, pumpkin puree, and maple syrup.*

To see the recipe, head on over to Andrew’s Eating Rules site, where I’m guest posting today for October Unprocessed 2012!


*If you’d rather not sweeten the bread pudding the all-natural way, here’s the slightly modified recipe using brown sugar:

Pumpkin Maple Nut Bread Pudding

serves 8-10


  • 10 cups of bread, cubed
  • 3 cups pumpkin puree
  • 2 cups milk (regular, almond or soy)
  • 4 eggs
  • 1-1/2 cup brown sugar, divided
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans
  • Pre-heat your oven to 325°.
  • Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
  • Bake at 325° for 20 minutes, using a spatula to turn the cubes after 10 minutes.
  • While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and spices until combined.
  • Once the cubes are toasted, remove from the oven and place in a greased 9×13 baking dish.
  • Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
  • Top with the chopped pecans and remaining 1 cup of brown sugar.
  • Bake the bread pudding at 325° for 50-60 minutes, or until the bread pudding is completely set.
  • Let cool slightly before enjoying!

Original recipe by La Casa de Sweets

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