Pumpkin Bread Pudding with Maple Cream Sauce

Oh how I love bread pudding.

And anything pumpkin.

So, I combined the two.

#amen

This recipe can be super simple to whip up for either breakfast or as a dessert.  You can either buy pumpkin bread from the bakery department of your grocery store or you an make homemade.  Either way you do it, you just cut up your loaf into big bite sized pieces and go.  I’m not sure I’ve ever made a better bread pudding…pumpkin bread base plus a yummy maple cream sauce?  It’s like a little plate of fall heaven.

Enjoy!

This recipe serves eight for either breakfast or dessert.

Shopping List

Bread Pudding:

1 loaf of pumpkin bread (click here for a yummy recipe)

4 cups milk
2 tablespoons pumpkin pie spice, divided
3 eggs, lightly beaten
1/2 a cup of sugar
1/2 a cup of brown sugar

Sauce:
1/2 a cup of sugar
4 tablespoons butter
1/2 a cup of half and half
2 tablespoons maple syrup

Preheat oven to 350 degrees.

Grease (I used Pam) a 9×13 baking dish.  Set aside.

Cut your loaf of bread into bite sized pieces and place them in baking dish.

 Stir 1 tablespoon of pumpkin pie spice into milk and then pour it over bread and let it stand about 10 minutes.

Stir eggs together with sugar, brown sugar and remaining tablespoon of pumpkin pie spice.  Pour this mixture over your bread mixture.

Bake uncovered for 40 to 45 minutes.

Remove from oven and immediately serve with maple sauce drizzled down over it.

To make the maple sauce, in a small saucepan over medium-high heat, bring sugar, butter and half and half to a boil stirring constantly.  Reduce heat to simmer and stir in maple syrup and allow to simmer five minutes.  Remove from heat and drizzle down over bread pudding.

Pumpkin bread taken to a whole new level.

Your family will love this!