Pumpkin Bread Pudding with Maple Cream Sauce

Pumpkin Bread Pudding
5 – 6 cups rustic white bread, cut into cubes
1 cup pumpkin spice egg nog (cream may be substituted)
1 cup Milk
4 eggs
2/3 cup Brown sugar
2/3 cup White sugar
1 cup Pumpkin Puree
3 Tbs. Butter
1 tsp. cinnamon
½ tsp ginger
Dash of clove
1 tsp. vanilla extract
¼ cup sugar
½ tsp cinnamon

Preheat oven to 350 degrees

In a bowl, pour milk and eggnog over cubed bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices.
Add to the bread mixture. Stir well.
Pour into an 11″ x 7″ baking dish.
Sprinkle top with cinnamon & sugar mixture and bake for 45 – 60 minutes, until set.

Serve with Maple Cream Sauce and whipped cream.

Maple Cream Sauce
¾ cup maple syrup
½ cup cream
1 ½ Tbs. Butter
½ tsp Pumpkin pie spice

Combine all ingredients in a sauce pan. Bring almost to boil.

Sauce will thicken as it cools.

Serve over Pumpkin Bread pudding.

Also very good over ice cream, waffles or cheesecake.

1 comment

  • This was fabulous. I used brioche bread by Sarah Lee . I couldn’t find my ginger so substituted pumpkin pie spice in the custard. My family loved it! Better than ever would have thought!😋