Pumpkin-Maple Bread Pudding

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Total Time
2hrs 15mins
Prep
1 hr 15 mins
Cook
1 hr

This Comes from Miss Sandra Lee herself. A great cookbook called Semi-Homemade cooking 3. This also works well with molasses.

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Ingredients

Nutrition
  • butter-flavored nonstick cooking spray
  • 1 loaf cinnamon-raisin bread, cut into 1/2 inch cubes
  • 12 cup chopped pecans
  • 1 14 cups milk
  • 12 cup cream
  • 4 eggs
  • 2 teaspoons pumpkin pie spice
  • 12 cup grade a maple syrup
  • 1 (15 ounce) can pumpkin
  • 1 (4 1/2 ounce) jar brandied hard sauce
  • 1 teaspoon maple extract

Directions

  1. Preheat oven to 350°F.
  2. Lightly spray a 3-quart casserole dish with non-stick spray.
  3. Toss together cubed raisin bread and pecans in casserole dish.
  4. In a large bowl, whisk together remaining ingredients, EXCEPT hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour, occasionally pressing bread down into custard.
  5. Bake bread in heated oven for 60 minutes or until knife inserted comes out clean.
  6. Remove hard sauce lid and place jar in microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Heat on High in microwave for 30-40 seconds. Remove and stir in maple extract. Drizzle over bread pudding.
Most Helpful

2 5

I was very disappointed in the flavor of this recipe. It has all the Fall flavors that I love, but the end result is very bland. I made my own hard sauce using Aunt Jeannie's Hard Sauce Aunt Jeannie's Hard Sauce with rum instead of brandy. I doubt I will ever make this again.

4 5

This had great pumpkin flavor, terrific autumn-like comfort food; however, the pumpkin custard mixture was too thick for my preference - the bottom pieces of bread didn't soak up enough of the liquid and were just a touch dry, even after soaking for one hour. I'll probably just add a bit more milk or cream the next time I make it, because there WILL be a next time.