Pumpkin Bread Pudding with Maple and Pecans

This dessert celebrates the flavors of autumn: Rich, moist bread pudding is laced with fragrant pumpkin pie spice and pure maple syrup while earthy pecans provide just the right crunch. 

Serves 12-14

1 (16 ounce) stale French baguette, torn into 1-inch pieces

1 stick butter, melted

1 cup heavy cream

2 cups whole milk

3 large eggs

3/4 cup light brown sugar

1/2 teaspoon salt

1 tablespoon pumpkin pie spice 

1 1/4 cups canned pumpkin

1/2 cup pure maple syrup, plus extra for garnish

3/4 cup pecan halves

whipped cream, optional garnish

1. Preheat oven to 350 degrees F. You will need one ungreased  9 X 13 rectangular glass or ceramic baking dish.

2. Place bread in a large bowl. Pour melted butter over it, and toss.

3. In a large bowl, whisk cream, milk, eggs, sugar, salt, pumpkin pie spice, pumpkin, and maple syrup.

4. Place bread in the baking dish. Add pecans (saving a few to scatter on top). Pour pumpkin mixture over bread, and toss until well coated. Scatter remaining pecans over the top of the pudding. Bake for 25-30, or until the top is lightly browned and the custard is set.


Toss in 1/2 cup raisins or dried cranberries.

Substitute walnuts or cooked chestnuts for pecans.

Add 3 tablespoons rum.

Drizzle with hot caramel.