Pumpkin Bread Pudding with Maple Glaze
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Serves: 6 servings
 
Ingredients
  • 6 slices day-old dense bread, cut into 1/2-inch squares
  • One 15-ounce (425 g) can unsweetened pure pumpkin puree (about 2 cups)
  • 3 eggs, lightly beaten
  • 1-1/4 cups (300 ml) half-and-half
  • 3/4 cup (83 g) packed light brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground nutmeg
  • GLAZE
  • 1 cup (130 g) confectioners sugar, sifted
  • 4 teaspoons maple syrup
  • 4 teaspoons milk
Preparation
  1. Preheat the oven to 350° F/175° C.
  2. In the mixing bowl, beat together the pumpkin puree, eggs, and half & half. Mix in the sugar, cinnamon, salt, ginger, allspice, and nutmeg, making sure there are no lumps. Put the bread squares in the prepared baking pan and pour the pumpkin mixture over it all, making sure the pumpkin mixture covers all of the bread pieces.
  3. Bake in the preheated oven until the pumpkin is fully cooked with just a l little wiggle left in the middle, about 45 to 50 minutes. Remove from the oven and allow to cool until it is warm, but not too hot.
  4. In the small bowl, mix together the sugar, maple syrup, and milk. Drizzle over pieces of the warm bread pudding.
More Information
Equipment

8×8 or 9×9-inch baking dish, greased
medium mixing bowl
small mixing bowl
hand mixer

Recipe Notes

The bread should be old and able to soak up liquids without becoming gooey. If you have time, leave the bread out on the counter for at least a few hours; otherwise, toast the pieces on a large baking sheet for about 15 minutes before using. Bread pudding is also a good make ahead breakfast, just make it the night before and reheat in the morning while you whip up the glaze. And if you are feeling ambitious, you can also use roasted butternut squash instead of pumpkin.
Recipe by Andrea Meyers at https://andreasrecipes.com/pumpkin-bread-pudding-with-maple-glaze/