Pumpkin Maple Bread Pudding


  • 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)


  • 2  cups Powdered Sugar
  • 1/2  cup butter, softened
  • 1  tablespoon hot water
  • 2  tablespoons brandy or 2 teaspoons brandy extract


  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.
  4. Pour over bread cubes.
  5. Let soak for 1 hour in the refrigerator.

Preheat oven to 350 degrees F.
Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.

Hard Sauce:

  1. In small bowl, combine all hard sauce ingredients.
  2. Beat at high speed until well blended.
  3. Cover; refrigerate until serving time.
  4. Microwave hard sauce on HIGH for 30 to 45 seconds.
  5. Pour into a bowl and stir in maple extract.
  6. Drizzle over bread pudding.
  7. Serve warm or at room temperature.


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