Pumpkin Maple Breakfast Bread Pudding (with Maple Butter)

Pumpkin Maple Breakfast Bread Pudding

On Mondays at my church there is a box of bread that’s been donated from a local bakery. The bread arrives already one day old, and since my son brought it home one day, it joined another – uneaten- loaf of bread on the counter. What to do? Well bread pudding of course! I also needed to have a filling breakfast for the boys and a sleepover friend, so it made sense to make a breakfast version of bread pudding.

Servings: 12


1 loaf white bread – two or more days old

6 eggs

1/2 cup pureed pumpkin

1/4 pure maple syrup

1/2 tsp pumpkin pie spice

1/2 cup milk (we used 1%)

Maple Butter Ingredients:

1/2 cup maple syrup

1/4 cup butter, cut into tbsp size chunks


Note: prepare the night before baking

  1. Cube bread into 1 inch squares and press into 9 x 13 baking dish.
  2. In blender, stir together eggs, pumpkin, syrup, spices, and milk.
  3. Pour over bread in baking dish and press bread into custard mixture.
  4. Cover and refrigerate over night.
  5. The next morning, remove baking dish while oven pre-heats to 350 degrees F.
  6. Bake, uncovered, for 30-45 or until bread pudding is set in the middle.
  7. Take baking dish out to cool slightly and prepare Maple Butter.

Instructions for Maple Butter:

  1. Heat maple syrup on med. in small saucepan.
  2. Whisk in butter, incorporating one Tbsp at a time.


  1. Cut bread pudding into 6 rectangles, then diagonally into 12 pieces.
  2. Pour Maple Butter evenly over top.

I’m out of the pumpkin puree I made from the fresh farmers market pumpkins I bought last season so next time I’ll try it with butternut squash. I hope you enjoy this as much as my family did.



2 responses to “Pumpkin Maple Breakfast Bread Pudding (with Maple Butter)

  1. My family would enjoy this I’m sure. Who could resist maple syrup! All of us are pudding lovers and this is what I am going to make this coming weekend for them.

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