Pumpkin Bread Pudding

Pumpkin Bread Pudding with Cranberry Maple Syrup is a cozy breakfast casserole, perfect for holiday mornings. Make it the night before, then pop it in the oven -- and your home will smell amazing!

Bread Dried cranberries Pecans Almond milk Pumpkin puree Eggs Brown sugar Cinnamon, nutmeg, cloves Salt Maple syrup Fresh cranberries

Combine bread cubes, dried cranberries, and pecans in a baking dish.

Whisk almond milk, pumpkin, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt together.

Pour the mixture over the cubed bread. Press down. Let the bread soak for at least an hour or up to overnight.

Cover it with plastic wrap and refrigerate overnight or until ready to bake.

Sprinkle pecans over bread pudding. Place the cold dish in the oven while it preheats. Bake at 350 for an hour.

Combine maple syrup and cranberries in a microwave safe dish. Microwave until syrup comes to a boil and the berries pop.

Serve bread pudding with the cranberry syrup -- and a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of ice cream :).

Get this recipe and more inspiration at

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Pumpkin Bread Pudding