5.0 from 9 votes
Pumpkin Bread Pudding Recipe with Maple Cream Sauce
This Pumpkin Bread Pudding is a decadent fall dessert! Top with Maple Cream Sauce for the best bread pudding -it tastes like pumpkin pie! Perfect dessert for the holidays and entertaining!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 16
Calories: 378 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 tablespoons butter softened
- 9 large croissants cut in half lengthwise
- 2 cups pumpkin puree homemade or 1 (15-ounce) can
- 1 cup whole milk
- 1 cup heavy cream
- 2 large eggs
- 6 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 /2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Maple Cream Sauce
- 1 1/2 /2 cups heavy cream
- 1/2 /2 cup maple syrup
- 2 tablespoons butter
Instructions
- Preheat the oven to 350º F. Coat the bottom and sides of a 9x13 baking dish with softened butter to prevent the bread pudding from sticking.
- Arrange croissant slices in the prepared baking dish and place into the preheated oven for 5 minutes. As the croissants are in the oven, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, salt, cinnamon, and vanilla until smooth. Remove the baking dish from the oven and pour the pumpkin mixture over the croissants, making sure to pour evenly over the croissants.
- Return the baking dish to the oven and bake until set, 45 minutes.
- While the pumpkin bread pudding is baking, prepare the maple cream sauce. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Stir in heavy cream and cook until sauce has thickened, about 15 minutes. Remove from the heat.
- Pour the warm maple cream sauce over the pumpkin bread pudding and serve warm.
Cup of Yum
Notes
- To make ahead. If you plan on serving this for brunch or wish to make it ahead for dessert, you could whisk together the pumpkin pudding the night before and refrigerate it in an air-tight container. Remove from the fridge when you begin slicing the croissants and give the pudding mixture another quick whisk before pouring onto the bread. Then, follow the remaining recipe instructions as written.
- To store. Cover any leftover, completely cooled bread pudding and refrigerate for 3 to 4 days.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
268mg
(11%)
Potassium
205mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
5740IU
(115%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 268mg | 11% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 5740IU | 115% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.