Pumpkin Bread Pudding with Crumb Topping recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 12 slices white sandwich bread, or as needed, cubed cooking spray 1 (15 ounce) can pumpkin puree 4 eggs ½ cup milk ½ cup unsalted butter, melted and cooled ½ cup white sugar ½ cup light brown sugar 2 tablespoons maple syrup 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract ¼ teaspoon salt ¾ cup all-purpose flour ¾ cup light brown sugar ½ cup unsalted butter, at room temperature ½ teaspoon ground cinnamon ½ cup chopped walnuts
Nutrition Info
- 650.6 caloriescarbohydrate: 84.2 gcholesterol: 155.2 mgfat: 32.1 gfiber: 3.4 gprotein: 9.7 gsaturatedFat: 16.4 gservingSize: -sodium: 511.4 mgsugar: 53.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bread Pudding with Crumb Topping
Directions
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Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
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.
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.
Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.