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Pumpkin Bread Pudding with Crumb Topping Recipe

Recipe by: lauralynn

"This is a fantastic dish to make in the fall, especially for the holidays."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In9 h 20 m
  • 1Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
  • 2Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
  • 3Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
  • 4Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
  • 5Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Footnotes
  • Cook's Notes:
  • You may not need all the bread in step 3.
  • Substitute pecans for walnuts if desired.
Ingredients
  • 8 servings
  • 651 cals
  • 12 slices white sandwich bread, or as needed, cubed
  • cooking spray
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons maple syrup (optional)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Crumb Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    651
    33%
  • Fat:
    32.1
    49%
  • Carbs:
    84.2
    27%
  • Protein:
    9.7
    19%
  • Cholesterol:
    155
    52%

Based on a 2,000 calorie diet

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