Pumpkin Bread Pudding with Crumb Topping recipe

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Ingredients

12 slices white sandwich bread, or as needed, cubed
cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
½ cup milk
½ cup unsalted butter, melted and cooled
½ cup white sugar
½ cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
¾ cup light brown sugar
½ cup unsalted butter, at room temperature
½ teaspoon ground cinnamon
½ cup chopped walnuts

Nutrition Info

650.6 calories
carbohydrate: 84.2 g
cholesterol: 155.2 mg
fat: 32.1 g
fiber: 3.4 g
protein: 9.7 g
saturatedFat: 16.4 g
servingSize: -
sodium: 511.4 mg
sugar: 53.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

  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.

  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.

  5. Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Recipe Yield

8 servings

Recipe Note

This is a fantastic dish to make in the fall, especially for the holidays.

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