This Pumpkin Bread Pudding recipe makes a cozy fall dessert! It tastes like pumpkin pie in a bread pudding topped with rich Maple Cream Sauce! Perfect dessert for the holidays and entertaining!
When I think of fall desserts, I think of warm spices, cozy tastes, and sweetly decadent flavors reminiscent of the season. Some favorite pies like apple pie, sweet potato pie, and pecan pie are just a few that come to mind. And most certainly, this pumpkin bread pudding generously drizzled in this rich maple cream sauce is sure to tickle all the fall dessert fancies!
When I created this pumpkin bread pudding, I wanted something different and a bit elevated. I decided that buttery croissants would make a fantastic base for this luscious pumpkin custard topped with rich maple cream sauce. It makes a memorable, cozy, delicious weekend or holiday dessert. It’s simple to make yet so decadent that your guests will think you’ve been preparing it all day. If you like pumpkin pie or a warm bread pudding, you have to try this! It’s purely scrumptious and special!
Table of Contents
- Why You’ll Love This Recipe
- How to Make Pumpkin Bread Pudding
- Ingredients
- Step-by-Step Instructions
- How to Make Maple Cream Sauce
- Ingredients
- Step-by-Step Instructions
- Storage and Make Ahead Tips
- More Ways to Serve Pumpkin Bread Pudding
- Frequently Asked Questions
- More Cozy Favorite Desserts
- Pumpkin Bread Pudding Recipe with Maple Cream Sauce
Why You’ll Love This Recipe
- Easy with Simple Ingredients – The prep for the dessert takes only minutes, and the sauce whips together quickly with three ingredients.
- Perfect for Fall – Flavors like pumpkin, maple syrup, and others are great for the season. It’s like pumpkin pie married with bread pudding.
- Distinctly Decadent – Takes the humble bread pudding to a new level with flaky croissants and this special cream sauce.
How to Make Pumpkin Bread Pudding
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make this bread pudding, you’ll need:
- butter – Soften the butter for best results in making the recipe.
- croissants – Use large croissants cut in half lengthwise.
- Pumpkin Puree – Use my simple homemade recipe or one 15-ounce can.
- whole milk
- heavy cream
- eggs
- dark brown sugar
- vanilla extract – Use my homemade vanilla or choose a quality store-bought one.
- kosher salt
- cinnamon
Step-by-Step Instructions
Prep the Bread. First, take each of the croissants and cut them in half lengthwise and place them into the baking dish as shown above. Basically just overlap each of the croissant halves until all nine are arranged in the baking dish. If you have smaller croissants, it may take more to make sure that the dish is filled. Place the baking dish into the oven for about 5 minutes to dry out the bread as much as possible.
Mix the Pudding. While the croissants are in the oven, whisk together the pumpkin puree, milk, cream, eggs, sugar, salt, vanilla, and cinnamon.
Add Pudding to Bread. And then, once the croissants have finished in the oven, pour the pumpkin mixture over them. Make sure that you distribute the pumpkin mixture over all of the croissants.
Bake. Then, place your baking pan back into the oven and let the pumpkin bread pudding bake until it is set, usually for 45 minutes. Begin making the Maple Cream Sauce toward the end of your baking time. It takes about 15 minutes to make the sauce.
How to Make Maple Cream Sauce
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make the sauce, you’ll need:
- heavy cream
- maple syrup
- butter
This is a simple cream sauce that’s so easy to make – and is perfectly scrumptious as well!
Step-by-Step Instructions
- Prep. Go ahead and make the Maple Cream Sauce when the Pumpkin Bread Pudding has about 15 minutes left in baking time. That way the Sauce is finished right about the time the bread pudding is coming out of the oven.
- Cook. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Then stir in heavy cream and cook until sauce has thickened, which is about 15 minutes.
- Pour Sauce and Serve. When sauce is thickened, remove from the heat. Pour the warm cream sauce over the bread pudding and serve.
Just look at this beautiful dessert!
Storage and Make Ahead Tips
To make ahead. If you plan on serving this for brunch or wish to make ahead for dessert, you could whisk together the pumpkin pudding the night before and refrigerate in air tight container. When you begin prepping the bread pudding recipe the next day, remove the pumpkin mixture from the fridge when you begin slicing the croissants. Give the pudding mixture another quick whisk before pouring onto the bread. Then, follow the recipe instructions as written.
To store. Cover any leftover, completely cooled bread pudding and refrigerate for up 3 to 4 days.
Just a bit of advice – once you make this bread pudding recipe for your family and friends, I think you will find you will be asked to to make it often! It is amazing!
More Ways to Serve Pumpkin Bread Pudding
Serve it for Brunch – While this is definitely a perfect fall dessert, it is a decadent alternative to pumpkin french toast for a weekend brunch! Warm Maple Cream Sauce is perfect then too!
Drizzle with Caramel Sauce – If you aren’t a fan of maple syrup, top this beautiful bread pudding with caramel sauce and maybe even some roasted pecans! Yum!
Top with Whipped Cream or Ice Cream – Again, if maple isn’t your thing, put a dollop of homemade whipped cream on top or a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use canned pumpkin instead of the homemade pumpkin puree?
Yes, the homemade pumpkin puree is simple to make, but you can certainly use canned pumpkin instead if you wish. Use a 15-ounce can of pure canned pumpkin, careful not to choose pumpkin pie filling as the pie filling will have other ingredients such as sugar.
Can I use another bread instead of croissants?
Yes – the croissants are especially delicious in this bread pudding, but you can use a another bread if you wish. Brioche, sourdough or another hearty, thick bread are some good substitutes to use in this dessert.
More Cozy Favorite Desserts
Apple Crisp
Sweet Potato Casserole – is a side dish and a dessert in my family – or both!
Banana Bread
Pecan Chewies
Buttermilk Pie
Pecan Pie Bars
Here’s my Pumpkin Bread Pudding Recipe with Maple Cream Sauce. I think you are going to love it too!
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Pumpkin Bread Pudding Recipe with Maple Cream Sauce
Robyn Stone
5 from 3 votes
This Pumpkin Bread Pudding recipe makes a cozy fall dessert! It tastes like pumpkin pie in a bread pudding, topped with rich Maple Cream Sauce! Perfect dessert for the holidays and entertaining!
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 5 minutes minutes
Servings: 16
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 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Maple Cream Sauce
- 1 1/2 cups heavy cream
- 1/2 cup maple syrup
- 2 tablespoons butter
Instructions
Preheat the oven to 350º F. Coat the bottom and sides of a 9×13 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.
Notes
Storage and Make Ahead Tips
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
Calories: 378kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 268mg | Potassium: 205mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5740IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, Breakfast Recipes, Casseroles, Cooking, Dessert Recipes, Fruit Desserts, Game Day Recipes, Halloween Recipes, Holiday and Occasion Recipes, Recipes, Simple Recipes, Thanksgiving Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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