Pumpkin Spice Bread Pudding with Maple Glaze is a warm, comforting dessert that captures all the cozy flavors of fall in one irresistible dish. Each bite delivers soft, custardy bread infused with pumpkin puree, cinnamon, nutmeg, cloves, and ginger—finished with a silky maple glaze that melts into every crevice. It is the kind of dessert that feels nostalgic yet indulgent, simple enough for weeknights but impressive enough for holidays and special gatherings.

The aroma alone—sweet pumpkin, vanilla, and warm spices—fills the entire kitchen and makes the experience feel extra special. Whether served warm straight from the oven or reheated the next day, this dessert never loses its charm.

Why I Love This Recipe

I love this recipe because it combines classic fall flavors with an impossibly tender texture. The bread absorbs the rich pumpkin custard, becoming both fluffy and slightly dense in the best way. The maple glaze adds a natural sweetness that complements the spices instead of overpowering them.

Another reason this recipe stands out is its versatility. You can use leftover bread, day-old brioche, challah, French bread, or even croissants to make it uniquely your own. It’s also extremely forgiving—hard to mess up and always delicious.

Why It’s a Must-Try Dish

This dish is a must try because it perfectly balances simplicity and elegance. It’s beginner-friendly, requires no special techniques, and uses common pantry ingredients. Yet the result tastes bakery-quality.

It’s also customizable and crowd-pleasing. Whether you make it for brunch, dessert, Thanksgiving, a potluck, or a cozy night at home, it never fails to impress. Its warm spices and comforting texture make it a universal favorite.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings and Calories

Servings: 8 servings
Calories: Approximately 320 calories per serving (without glaze; varies based on bread type)

Course and Cuisine

Course: Dessert
Cuisine: American, Fall/Seasonal

Ingredients

For the Bread Pudding

• 6 cups cubed day-old bread (brioche, challah, or French bread preferred)
• 1 ½ cups milk
• 1 cup heavy cream
• 1 cup pumpkin puree
• 3 large eggs
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 2 tablespoons melted butter

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 3–4 tablespoons maple syrup
• 1 teaspoon vanilla extract

Cooking Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish with butter.
3. Add the cubed bread to the dish.
4. In a bowl, whisk together milk, heavy cream, pumpkin puree, eggs, brown sugar, vanilla, pumpkin spice, cinnamon, nutmeg, and salt.
5. Pour the custard mixture evenly over the bread.
6. Lightly press the bread to help it absorb the liquid.
7. Drizzle melted butter on top.
8. Bake for 40–45 minutes or until golden and set in the center.
9. While baking, whisk together powdered sugar, melted butter, maple syrup, and vanilla to make the glaze.
10. Pour the maple glaze over the warm bread pudding before serving.

Step-by-Step Preparation Method

1. Prepare the Bread: Cut your bread into small cubes. Day-old or lightly dried bread works best so the custard absorbs evenly.
2. Create the Custard Mixture: Whisk milk, cream, pumpkin puree, eggs, and sugar until smooth. Add vanilla and spices.
3. Combine Everything: Pour the mixture over the bread cubes in the baking dish. Press gently to help absorption.
4. Bake the Pudding: Bake until the top is golden and the center is just set.
5. Make the Maple Glaze: Whisk melted butter, powdered sugar, maple syrup, and vanilla until smooth.
6. Serve Warm: Pour the glaze over the warm bread pudding and enjoy immediately.

How to Serve This Recipe

• Serve warm with extra maple syrup for drizzling.
• Top with whipped cream or vanilla ice cream.
• Sprinkle cinnamon or toasted pecans on top for added texture.
• Serve as a dessert, brunch dish, or holiday centerpiece.

Recipe Tips

• Use stale bread for the best texture. Fresh bread can become too soggy.
• Add raisins, cranberries, pecans, or walnuts for extra flavor.
• Do not overbake; the center should be soft but not runny.
• Let the pudding rest for 10 minutes after baking for clean slices.

Variations

• Chocolate Chip Pumpkin Bread Pudding: Add 1 cup chocolate chips before baking.
• Pecan Pumpkin Bread Pudding: Add chopped pecans for crunch and a nutty flavor.
• Maple Bourbon Version: Add 1 tablespoon bourbon to the custard mixture.
• Cranberry Orange Version: Add dried cranberries and 1 teaspoon orange zest.
• Vegan Version: Use coconut milk and almond milk, vegan brioche, and flax eggs.

Freezing and Storage Time

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Wrap tightly in foil and plastic wrap.
• Reheating: Warm in the oven at 300°F for 10–15 minutes or microwave individual portions for 40–60 seconds.

Special Equipment Needed

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Small bowl for glaze

FAQ

1. Can I make this ahead of time?
Yes, assemble it a day before and bake when ready.

2. Can I use gluten-free bread?
Yes, gluten-free bread works well as long as it’s slightly dried out.

3. Can I reduce the sugar?
Yes, decrease the sugar by ¼ cup without affecting texture.

4. Can I replace heavy cream with milk?
You can, but the pudding will be less rich and creamy.

5. What type of bread is best?
Brioche or challah provides the best texture and flavor.

Conclusion

Pumpkin Spice Bread Pudding with Maple Glaze is a warm, comforting dessert that highlights everything we love about fall: sweet pumpkin, aromatic spices, and a rich, custardy texture. It’s easy to prepare, irresistibly delicious, and perfect for gatherings or cozy evenings at home. With its versatility and decadent flavor, this recipe is one you’ll return to again and again.