Make pumpkin cinnamon bread pudding the star of your dessert table.
It’s like a pan of cinnamon roll middles – or only the soft centers from a stack of French toast. No wonder bread pudding makes you melt over the thought of it! Maybe you sub it in for the pie this year, or just add it to the dessert spread! Either way, these bread pudding flavors are over-the-top good.
Amy Richardson built a whole party bar out of bread pudding. She shares how to make pumpkin cinnamon and white chocolate spice bread puddings. The toppings go above and beyond! With flavored sauces and whipped cream, you won’t even miss that pumpkin pie.
Pumpkin Cinnamon Bread Pudding with Maple Cream Sauce
Maple Cream Sauce
Whipped cream or ice cream
- 5-6 cups rustic bread, about 1 loaf cut into cubes
- 2 cups half and half
- 4 eggs, beaten
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 cup pumpkin purée
- 3 tbs butter melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
Cinnamon and sugar topping:
- 3 tbsp sugar + 1/2 tsp cinnamon, mixed
- Coarse sparkling sugar
Butter an 7×11 baking dish, set aside.
In a large bowl place bread.
In a medium size bowl whisk together eggs, pumpkin, sugar, melted butter, spices, and vanilla until smooth. Add half and half, and whisk until well blended.
Pour over bread and stir until completely coated. Pour into prepared pan. Cover and refrigerate for 30 minutes to 1 hour.
Sprinkle evenly with cinnamon and sugar mixture, and top with sparkling sugar if desired.
Bake at 350 degrees for 45-60 minutes, or until tester comes out clean and pudding is set. Cover with foil if it starts to over brown.
Maple Cream Sauce
- 1 cup maple syrup
- 1/ 4cup cream
- 1/2 tsp pumpkin pie spice
Warm ingredients lightly in a sauce pan over medium heat.