Maple Pumpkin Bread Pudding

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

Maple Pumpkin Butter 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


  1. Preheat the oven to 350°F. Line a sheet pan with parchment or foil.
  2. Lay bread slices on pan and toast for 10-15 minutes until lightly browned.
  3. Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325°F.
  4. Butter a 9×13-inch pyrex pan and arrange bread pieces over bottom, slightly overlapping.
  5. To prepare apples, in a sauté pan, melt 1 Tablespoon unsalted butter.
  6. Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
  7. Spread apples over the bread. Sprinkle with chopped, toasted pecans.
  8. To prepare the custard, in a non-reactive bowl, whisk together eggs, egg yolks and Maple Pumpkin Butter.
  9. Add orange zest, heavy cream and half and half. Mix thoroughly.
  10. Pour custard over bread, nut and apple mixture and allow to sit for 30 minutes.
  11. Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
  12. 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.
  13. Serve warm with softened vanilla ice cream or softly whipped cream.

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