Pumpkin Bread Pudding with Cranberry Maple Syrup

5 from 1 vote

Pumpkin Bread Pudding with Cranberry Maple Syrup

Pumpkin Bread Pudding with Cranberry Maple Syrup is a cozy fall dessert or brunch dish with warm spices, pecans, and a tart-sweet maple cranberry topping. Easy to make ahead and perfect for breakfast, dessert, or holiday brunch.

Prep Time10

Soaking Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 315kcal

Author: Cara Lanz

Ingredients

4 cups cubed day-old bread (about 6 slices)
½ cup dried cranberries
⅓ cup chopped pecans
2 cups almond milk
1 cup canned pumpkin puree
2 eggs
⅔ cup packed brown sugar
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
3 tablespoons chopped pecans
1 cup maple syrup
1 ½ cups fresh cranberries

Instructions

Spray an 8x8 pan with cooking spray. Combine the bread cubes, dried cranberries, and ⅓ cup pecans in the baking dish.
In a large bowl, whisk milk, pumpkin, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt until well combined.
Pour the pumpkin mixture over the cubed bread. Gently press to soak the bread into the custard.
Let sit for at least an hour or cover and refrigerate up to overnight (press plastic wrap onto the surface to keep the bread immersed).
Preheat oven to 350. If chilled overnight, place the cold dish in the oven while it preheats. Sprinkle the top with 3 tablespoons pecans. Bake 1 hour, or until a knife inserted in the center comes out clean and the internal temperature reaches 170°F.
In a microwave-safe dish, heat maple syrup and the cranberries for 2-3 minutes or until it boils and the cranberries pop. Keep an eye on it so it doesn’t boil over.
Drizzle warm syrup over the bread pudding and serve with whipped cream or ice cream. Refrigerate leftovers up to 5 days.

Notes

Use stale bread: Dry bread absorbs more custard for a rich, pudding-like texture. Toast fresh bread cubes for 10–15 minutes if needed.
Easy to make ahead: Soak overnight and bake in the morning.
Reheat: Cover with foil and warm in a 350°F oven for 10–15 minutes.
Freeze: Cool completely, wrap tightly, and freeze up to 3 months.

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