Pumpkin Bread Pudding with Crumb Topping

If you're looking for a dessert for fall gatherings, this moist pumpkin bread pudding with a sweet, buttery crumb topping is a sure winner.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 651 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup chopped walnuts
• ½ cup milk
• ½ teaspoon ground cinnamon
• 4 eggs
• ¾ cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• ¾ cup light brown sugar
• 1 (15 ounce) can pumpkin puree
• ½ cup light brown sugar
• ½ cup unsalted butter, at room temperature
• cooking spray
• ½ cup unsalted butter, melted and cooled
• 2 tablespoons maple syrup (Optional)
• 12 slices white sandwich bread, or as needed, cubed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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