Pumpkin Bread Pudding with Crumb Topping
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Pumpkin Bread Pudding with Crumb Topping

1. White sandwich bread, or as needed, cubed - 12 slices
2. Cooking spray - 12 slices
3. Pumpkin Puree - 1 (15 ounce) can
4. Eggs - 4
5. Milk - ½ cup
6. Unsalted butter, melted and cooled - ½ cup
7. White sugar - ½ cup
8. Light brown sugar - ½ cup
9. Maple syrup (Optional) - 2 tablespoons
10. Pumpkin pie spice - 1 teaspoon
11. Vanilla extract - 1 teaspoon
12. Salt - ¼ teaspoon
13. All-purpose flour - ¾ cup
14. Light brown sugar - ¾ cup
15. Unsalted butter, at room temperature - ½ cup
16. Ground cinnamon - ½ teaspoon
17. Chopped walnuts - ½ cup

How to cook deliciously - Pumpkin Bread Pudding with Crumb Topping

1. Stage

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

2. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

3. Stage

Whisk 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.

4. Stage

Combine 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.

5. Stage

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.