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Pumpkin Bread Pudding Recipe with Maple Cream Sauce – Tastes like pumpkin pie and bread pudding came together for the most epic fall recipe! Perfect for the holidays and entertaining!
Can we just pause for a minute and take in the glory of the idea of pumpkin bread pudding with maple cream sauce for just a second? Like seriously, if you are needing a cozy, delicious recipe for the weekend or the holidays that is about as easy as they come, this is for you. And if you like pumpkin pie or a warm bread pudding, you have to try this! It’s purely scrumptious!
You see, a while back we were in the grocery store together and Sam picked up a small package of croissants from the bakery. He devoured them within two days. So, several days later as I was grocery shopping, I saw an even bigger package of croissants in the bakery and thought I should grab them.
Well, my son ate one and that was that.
So, I decided that bread pudding was in order.
But not just any bread pudding, this bread pudding. And don’t forget that it’s topped with the most amazing Maple Cream Sauce!
Pumpkin Bread Pudding with Maple Cream Sauce Recipe
How to Make Pumpkin Bread Pudding
Ingredients for the Bread Pudding
To make this recipe, you’ll need:
- Pumpkin Puree
- whole milk
- heavy cream
- dark brown sugar
- vanilla extract – you can also use your favorite brand
- kosher salt
Step by Step Instructions for Pudding:
- Prep the Bread. First, I take each of the croissants and cut them in half lengthwise and place them into my baking dish as shown above. I basically just overlap each of the croissant halves until I have all nine arranged in the baking dish. If you have smaller croissants, it may take more to make sure that the dish is filled. Place the baking dish into the oven for about 5 minutes to dry out the bread as much as possible.
- Mix the Pudding. While the croissants are in the oven, I whisk together my pumpkin puree, milk, cream, eggs, sugar, salt, vanilla, and cinnamon.
- Add Pudding to Bread. And then, once the croissants have finished in the oven, I pour the pumpkin mixture over them.
Make sure that you distribute the pumpkin mixture all over the croissants so that every single bite is filled with that deliciousness! You certainly don’t want anyone to feel like they’ve been shortchanged when you serve it!
- Bake. Then, you pop your baking sheet back into the oven and let the pumpkin bread pudding bake for 45 minutes.
Ok my friends… You could stop right here and it would really be ok to do so. But, why would you want to do that when you know that the Maple Cream Sauce sure would make it even more special?!
Ingredients for Maple Cream Sauce:
To make the sauce, you’ll need:
- heavy cream
- maple syrup
This is a simple cream sauce that’s so easy to make – and is perfectly scrumptious as well!
Step by Step Instructions for Sauce:
- Prep. I like to go ahead and make my Maple Cream Sauce when the Pumpkin Bread Pudding has about 15 minutes left in baking time so that the Sauce is finished right about the time the bread pudding is coming out of the oven.
- Cook. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Then stir in heavy cream and cook until sauce has thickened, which is about 15 minutes.
- Pour Sauce and Serve. When sauce is thickened, remove from the heat. Pour the warm cream sauce over the bread pudding and serve.
Just look at this beautiful dessert!
If you had any doubts or reservations, maybe this photograph will seal the deal for you! 🙂
Occasions to Serve Pumpkin Bread Pudding
As I made this the first time, I thought of all the times that it would be perfect for serving. Not only is this great as a traditional dessert throughout the holidays, it is also a wonderful addition to a brunch, office potluck, or even to take to a friend as a little something special for them to celebrate the season.
HonestIy, I can’t think of a time that this is not absolutely perfect!
But just a little heads up… you better be ready to make it often once you start making it and sharing with friends and family!
It is that amazing!
More Cozy Favorite Desserts
Sweet Potato Casserole – this is a side dish and a dessert in my family – or both! 🙂
Here’s my Pumpkin Bread Pudding Recipe with Maple Cream Sauce. Make it soon – I just know you are going to love it too! 🙂
Pumpkin Bread Pudding Recipe with Maple Cream Sauce
- 2 tablespoons butter softened
- 9 large croissants cut in half lengthwise
- 2 cups pumpkin puree or 1 15-ounce can pumpkin puree
- 1 cup whole milk
- 1 cup heavy cream
- 2 large eggs
- 6 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Maple Cream Sauce
- 1 1/2 cups heavy cream
- 1/2 cup maple syrup
- 2 tablespoons butter
- Preheat the oven to 350º F. Coat the bottom and sides of a 9×13 baking dish with softened butter to prevent the bread pudding from sticking.
- Arrange croissant slices in the prepared baking dish and place into the preheated oven for 5 minutes. As the croissants are in the oven, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, salt, cinnamon, and vanilla until smooth. Remove the baking dish from the oven and pour the pumpkin mixture over the croissants, making sure to pour evenly over the croissants.
- Return the baking dish to the oven and bake until set, 45 minutes.
- While the pumpkin bread pudding is baking, prepare the maple cream sauce. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Stir in heavy cream and cook until sauce has thickened, about 15 minutes. Remove from the heat.
- Pour the warm maple cream sauce over the pumpkin bread pudding and serve warm.
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Are you wearing a cape? I mean you have moved to super hero status with this recipe! I need to make this ASAP!
This is so funny, Ginal! I certainly hope you enjoy this – we devoured it! Thanks so much for the smile this morning! 🙂
I just love your recipes and your cookbook. The last 2 recipes I tried to print from your postings print so lightly I can not read them. Everything else I am printing is nice and black and easy to read from my printer. Have you changed your font or something.
Thank you so much, Joanna! I am so sorry that it is printing so lightly for you. I just printed a few to test and while the print isn’t black, it looks the same compared to previous ones that I’ve printed. I will see what I can do about getting the font darker so that prints more clearly for everyone. Please let me know if it continues to give you issues! xo
This sounds sooo good. I may try making it with a loaf of sliced Brioche. What do you think?
I think the Brioche would be delicious, too!
I’m thinking of making this. Looks amazing. But I need to know one thing…
How did Sam like it?
He LOVED it! Of course, his piece had more of the maple cream sauce than some of the pieces surrounding it, but…
I can’t wait to make this recipe. We are not a fan of maple flavor but LOVE all things Pumpkin. Do you have any other suggestions for a toppping, or should I just not use one. Thank you.
Ellie, why not try a vanilla custard sauce or in a pinch, melt some vanilla ice cream and pour over….
I’m speechless!!!!! This bread pudding is full of 100% yumminess. Just finished baking it and we had to take a big taste. Well done and thank you so much for this recipe. I made it exactly as recipe stated.
Question = it’s for Thanksgiving so should I heat the whole dish up? Btw we didn’t pour the glaze on yet.
I would reheat the entire dish and add the maple cream sauce before serving for Thanksgiving, Jane. I’m thrilled you loved it even before the maple sauce.
Can I use canned pumpkin instead of the pumpkin puree?
Laura, you can use a 15-ounce can pumpkin puree for this recipe. I hope you enjoy!
My maple sauce didn’t thicken, what should I do?
Pam, the sauce won’t be really thick. But if you want it thicker, put back on the stove and cook it a little more until it is the consistency you want. You may need to turn the heat up a little higher to medium high heat. Hope you enjoy.