Pumpkin-Maple Bread Pudding

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riquisima!!!

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Everyone loved it here. Very easy to make... I doubled the wet ingredients as I thought it looked too dry when I watched the show.. came out very yummy... I could not find hard sauce in my local grocery so decided to make it as suggested by other reviewers but used 1tsp vanilla and 1 tsp real maple syrup in place of the brandy, I also microwaved it for 5 seconds to get drizzle consistancy, it turned out perfect... very yummy, I will make again.. Thanks Sandra

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I made this for Thanksgving, and everyone LOVED it! As suggested by another reviewer, I made my own hard sauce by combining a stick of softened butter, 1 1/2c powdered sugar and 2 tbsp. brandy (I used cognac as it's what I had on hand and beat until fluffy - make sure to take the time to do this - it's completely worth it. I didn't have any maple extract, so I added maple syrup. I cubed the bread the day before, and it was a snap to put together and bake the next day.

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I made this for my family 2 years ago and it's been a hit ever since. I could not find the pumpkin solid pack however, I did find the pumpkin pie mix and just ended up going with it and omitting the 2 tsp. of spice this called for. Tasting it before adding the eggs will give you an idea if you want to add it or not. I also had a hard time finding the hard sauce since it sell's out so fast during the holiday season. I made my own version of powdered sugar and milk and maple extract drizzle like I do for my cookies and that worked out fine. The sauce is not a biggie. Everyone in my family loves Bread Pudding so this is a new favorite that's now requested every Fall holiday.

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Made it for my family and it was an instant hit. This recipe is a keeper!

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I can not believe I was able to find this recipe so easily. I lost the one I printed 2 years ago. I have made this for all my friends and the church carry - in. Everyone raves about it and when I promised to make it for this Sunday and couldn't find my recipe I held my breath until I located on your site. Thank you so much for all the pleasure and great recipes you provide. God bless you all.

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I made this yesterday for a dinner party and it was good and everybody enjoyed it but it didn't have as much flavor as I had hoped. I could barely taste the maple syrup and the pumpkin seemed a little bland. I did not use the sauce because I could not find it and that probably would have increased the flavor of the dish. I would still make it again but more as an easy comfort food than something to show off.

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I made this for an annual family/friend get together and EVERYONE loved it - the little ones, the picky ones, the parents and the grandparents. I had so many people asking me for the recipe. I didn't use the brandied hard sauce but instead made cinnamon whipped cream instead (1 cup whipping cream, 2 tbsp confectioner's sugar, 1 tsp cinnamon and it went perfectly with it. i will definitely be making this again!

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You have to try this recipe out. Each time you add an ingredient you will love the new combination in aromas! Problem is you need to wait one hour for it to rest in the refridgerator and then one hour to cook. I have the hard sauce at my local hannaford store. At first I thought it would be too strong for the dish but after adding it to the dish I can see why Sandra included it to the recipe. Nice touch. I guess you could substitute any glaze recipe but try not to leave out the maple extract. Whip cream sounds yummy too. Perhaps you could mix the extract with that? Have fun!

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Ok, I made this for the whole family at Samhain and the only comment they made was "When will be having this again?" They now want it for Thanksgiving and every other day inbetween! The "child who does not eat" .........stated "This is yum Auntie Susan! Thanks for the hit Sandra.