Pumpkin-Maple Bread Pudding

  • Level: Easy
  • Total: 2 hr 22 min
  • Prep: 12 min
  • Inactive: 1 hr
  • Cook: 1 hr 10 min
  • Yield: 10 servings
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Butter flavored cooking spray

1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes

1/2 cup chopped pecans

1 1/4 cups milk

1/2 cup cream

4 eggs

2 teaspoons pumpkin pie spice (recommended: McCormick)

1/2 cup real maple syrup

1 (15-ounce) can solid pack pumpkin (recommended: Libby's)

1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)

1 teaspoon maple extract (recommended: McCormick)


  1. Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
  2. Toss together cubed raisin bread and pecans in the casserole dish; set aside.
  3. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
  4. Preheat oven to 350 degrees F.
  5. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
  6. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
  7. Serve warm or at room temperature.
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