intuitive cooking, sensible eating.

Nutty Mapley Pumpkin Chocolate Chip Bread Pudding

Cold, clear winter’s day with a stale loaf of bread on the counter?  Leftover pumpkin from Thanksgiving?  Just enough chocolate chips from a cookie project left in the bottom of the freezer?  Bag of almonds and maple syrup?  Sounds like bread pudding to me…

Pumpkin Bread Pudding

serves 6-10 (depending on how you slice it)

1 1/4 cups milk (I used whole, but 2 percent would work, or you could be really decadent and use half and half or cream)

1/4 cup brown sugar

1/4 cup white sugar

1/2 teaspoon pumpkin pie spices

3 large eggs, lightly beaten

1 15 oz can pumpkin puree

2 1/4 cups cubed challah (you can use any bread that you have laying around)

2 1/4 cups cubed croissants

1/2 cup maple syrup

1/2 cup chopped nuts of your choice (I used slivered almonds)

1.  Combine first 8 ingredients in a bowl and stir well.  Spoon into an 8×8 baking dish and let sit for at least 30 minutes, preferably several hours.

2.  Preheat oven to 350 degrees, and place the baking dish into a 9×13 inch pan filled with 1 inch of water.  Cover with foil and bake for 25 minutes, then uncover it and bake another 10 minutes.

3.  Serve with a drizzle of maple syrup, nuts, and nice vanilla ice cream.


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