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Pumpkin Bread Pudding Recipe with Maple Cream Sauce - Imagine if pumpkin pie and bread pudding came together for the most epic fall recipe! Perfect for the holidays and entertaining! // addapinch.com
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5 from 3 votes

Pumpkin Bread Pudding Recipe with Maple Cream Sauce

This Pumpkin Bread Pudding is a decadent fall dessert! Top with Maple Cream Sauce for the best bread pudding -it tastes like pumpkin pie! Perfect dessert for the holidays and entertaining!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Robyn Stone

Ingredients

  • 2 tablespoons (28 g) butter softened
  • 9 large (603 g) croissants cut in half lengthwise
  • 2 cups (490 g) pumpkin puree homemade or 1 (15-ounce) can
  • 1 cup (227 g) whole milk
  • 1 cup (238 g) heavy cream
  • 2 large (100 g) eggs
  • 6 tablespoons (80 g) dark brown sugar
  • 1 teaspoon (5 g) vanilla extract
  • 1/2 teaspoon (1 g) kosher salt
  • 1 teaspoon (2.6 g) ground cinnamon

Maple Cream Sauce

  • 1 1/2 cups (357 g) heavy cream
  • 1/2 cup (156 g) maple syrup
  • 2 tablespoons (28 g) butter

Instructions

  • Preheat the oven to 350º F. Coat the bottom and sides of a 9x13 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.

Notes

Storage and Make Ahead Tips

To make ahead. If you plan on serving this for brunch or wish to make it ahead for dessert, you could whisk together the pumpkin pudding the night before and refrigerate it in an air-tight container. Remove from the fridge when you begin slicing the croissants and give the pudding mixture another quick whisk before pouring onto the bread. Then, follow the remaining recipe instructions as written.
To store. Cover any leftover, completely cooled bread pudding and refrigerate for 3 to 4 days.

Nutrition

Calories: 378kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 268mg | Potassium: 205mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5740IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg

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