Pumpkin Bread Pudding with Crumb Topping The Best Recipes

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Pumpkin Bread Pudding with Crumb Topping

"This is a fantastic dish to make in the fall, especially for the holidays."

Ingredients :

• 12 slices white sandwich bread, or as needed, cubed
• cooking spray
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 2 tablespoons maple syrup (optional)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Crumb Topping:
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Instructions :

Prep : 20M	Cook : 8M	Ready in : 9H20M

• Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
• 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.
• 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.
• Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Notes :

• You may not need all the bread in step 3.
• Substitute pecans for walnuts if desired.

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