This recipe for Pumpkin Bread Pudding has all the flavors of pumpkin pie. Drizzled with warm maple syrup and served with vanilla ice cream. This will be your favorite Fall dessert.
I love a great Bread Pudding like my Banana Bread Pudding. I especially love bread puddings warm with their accompanying sauce drizzled over the top for dessert. For breakfast I love them served cold with a cup of coffee. Bread puddings are the comfort food of desserts. I always make them in during the Fall and Winter months. This Pumpkin Bread Pudding tastes just like pumpkin pie but with texture.
This Thanksgiving we have rented a cabin in Gatlinburg Tennessee. Eighteen of us are sharing a huge cabin with 1 kitchen. Yes, it is going to be busy in that kitchen but I am excited. For Thanksgiving dessert I am making this Pumpkin Bread Pudding and my Sweet Potato Pie.
Make sure when shopping you buy Pumpkin Puree and not pumpkin pie filling. You will add the spices yourself.
Use whole milk. Using milk with less fat content will yield slightly different results.
Please use real maple syrup not artificial syrup or corn syrup died brown to look like maple syrup.
Use bread from your grocery store bakery like a French, Country, or Italian loaf. Day old bread works best.
Spices expire and if you find yourself dusting off that little container of cloves from last year check the expiration date. Expired spices have weakened flavor. Toss the old spices and buy new!
How to Serve
Place a slice of the Pumpkin Bread Pudding on the center of the plate. Drizzle with warmed maple syrup. Serve as is or add a scoop of vanilla ice cream on the side.
Recipe for Pumpkin Bread Pudding
This recipe was adapted from Wegman’s Pumpkin Pane Pudding
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