Have you exhausted the traditional pie spread at your Thanksgiving celebration? Why not try a seasonally inspired bread pudding with Maple Pumpkin Butter and flavorful cinnamon raisin bread? Delicious served warm from the oven with a dollop of spiced whipped cream or cool, vanilla ice cream, bread puddings are a cozy dessert we love to serve – especially this one!
The leftovers are especially good the next morning as a post-Thanksgiving breakfast treat, too!
Maple Pumpkin Bread Pudding
- 1 loaf good quality cinnamon raisin bread
- 3 large eggs
- 2 egg yolks
- 1 jar Stonewall Kitchen Maple Pumpkin Butter
- ¾ cup half and half
- ¾ cup heavy cream
- ¼ teaspoon cinnamon
- Zest of 1 orange
- 2 Braeburn or Winesap apples, cored, peeled and diced
- 1 Tablespoon unsalted butter
- Dash of salt
- ¾ cup pecans, toasted and chopped
- Preheat the oven to 350°F. Line a sheet pan with parchment or foil.
- Lay bread slices on pan and toast for 10-15 minutes until lightly browned.
- Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325°F.
- Butter a 9×13-inch pyrex pan and arrange bread pieces over bottom, slightly overlapping.
- To prepare apples, in a sauté pan, melt 1 Tablespoon unsalted butter.
- Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
- Spread apples over the bread. Sprinkle with chopped, toasted pecans.
- To prepare the custard, in a non-reactive bowl, whisk together eggs, egg yolks and Maple Pumpkin Butter.
- Add orange zest, heavy cream and half and half. Mix thoroughly.
- Pour custard over bread, nut and apple mixture and allow to sit for 30 minutes.
- Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
- Bake in a 325°F oven for 35-45, checking for doneness after 35 minutes by inserting a knife in the center. If the knife comes out clean, the bread pudding is done.
- Serve warm with softened vanilla ice cream or softly whipped cream.