Pumpkin Maple Bread Pudding Recipes

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FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP



French Toast Bread Pudding with Pumpkin Maple Syrup image

Soaking bread in custard makes the best French toast, so it made perfect sense to transform everyone's favorite breakfast into a communal confection. There are zillions of bread pudding recipes, but this one has a perfect proportion of bread to custard, and the pumpkin maple syrup makes this a damn near perfect autumn brunch dish.

Provided by Chris Santos

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup creme fraiche or sour cream
2 tablespoons confectioners' sugar
1/4 teaspoon pumpkin pie spice (see Cook's Note)
Soft butter, for the baking dish
5 large eggs
1 1/4 cups granulated sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon ground cinnamon
8 cups (1-inch) cubes rich bread, such as challah or brioche loaf, preferably slightly stale, about 10 ounces
1 cup pure maple syrup
2/3 cup solid-pack pumpkin puree
1/4 cup heavy cream
1/4 teaspoon pumpkin pie spice (see Cook's Note)

Steps:

  • 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
  • 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
  • 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
  • 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
  • 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
  • 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.

PUMPKIN MAPLE BREAD



Pumpkin Maple Bread image

Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.

Provided by Pastryismybiz

Categories     Quick Breads

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
1 (16 ounce) can pumpkin
1 cup light brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup vegetable oil
1/2 cup golden raisin
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 325°F.
  • Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
  • Sift flour, baking powder, baking soda, salt,.
  • cinnamon and allspice in large bowl. Mix with whisk.
  • Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
  • Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
  • Spoon batter evenly into prepared pan.
  • Bake 1 hour and 15 minutes,or until toothpick test indicates done.
  • Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
  • Cool in pan for 10 minutes and turn out on rack.

MAPLE-PUMPKIN BREAD PUDDING



Maple-Pumpkin Bread Pudding image

Categories     Bread     Cake     Bake     Roast     Pumpkin     Fall     Winter

Yield serves: 10 to 12

Number Of Ingredients 13

1 4-pound pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin purée
2 cups heavy cream
1/4 cup packed light or dark brown sugar
4 large eggs
1 cup REAL maple syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter for greasing dish
1 loaf of challah, cut into 1-inch chunks (about 8 cups)
1/2 cup walnuts, toasted (see page 17) and coarsely chopped
1/2 cup dried cranberries or golden raisins

Steps:

  • Preheat the oven to 375°F.
  • Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
  • Reduce the oven temperature to 325°F.
  • In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
  • Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
  • Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
  • ANNE ALTERNATE
  • If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)



Pumpkin Bread Pudding (Made with Maple Syrup) image

Great pumpkin bread pudding, made with pure maple syrup and coconut sugar instead of sugar! Spongy, moist, and it melts in your mouth.

Provided by Toni Zundel Boyer

Categories     Bread Pudding

Time 55m

Yield 8

Number Of Ingredients 11

nonstick cooking spray
1 (29 ounce) can pumpkin puree (such as Libby's®)
2 ½ cups milk
1 cup pure maple syrup
½ cup coconut sugar
8 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
8 cups torn bread pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
  • Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
  • Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 65.9 g, Cholesterol 192.1 mg, Fat 8.1 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 735.8 mg, Sugar 41.1 g

PUMPKIN-MAPLE BREAD PUDDING



Pumpkin-Maple Bread Pudding image

Provided by Sandra Lee

Categories     dessert

Time 2h22m

Yield 10 servings

Number Of Ingredients 11

Butter flavored cooking spray
1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
1/2 cup chopped pecans
1 1/4 cups milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice (recommended: McCormick)
1/2 cup real maple syrup
1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
1 teaspoon maple extract (recommended: McCormick)

Steps:

  • Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
  • Toss together cubed raisin bread and pecans in the casserole dish; set aside.
  • In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
  • Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
  • Serve warm or at room temperature.

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