lauralynn Recipe ∗ 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
• ½ cup milk
• ½ cup unsalted butter, melted and cooled
• ½ cup white sugar
• ½ cup light brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup all-purpose flour
• ¾ cup light brown sugar
• ½ cup unsalted butter, at room temperature
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts

Cooking Directions

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

Nutrition Facts

• calories650.6
• carbohydrateContent84.2 g
• cholesterolContent155.2 mg
• fatContent32.1 g
• fiberContent3.4 g
• proteinContent9.7 g
• saturatedFatContent16.4 g
• sodiumContent511.4 mg
• sugarContent53.5 g