If you're looking for a dessert for fall gatherings, this moist pumpkin bread pudding with a sweet, buttery crumb topping is a sure winner.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
651 Calories
Recipe Instructions
Step 1
Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
Step 3
Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
Step 4
Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
Step 5
Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Ingredients
1 teaspoon vanilla extract
4 eggs
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
2 tablespoons maple syrup
cooking spray
12 slices white sandwich bread, or as needed, cubed