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Pumpkin pie spice bread pudding with maple butter glaze
Christine Cushing shares her favourite make-ahead Thanksgiving themed dessert, pumpkin pie spice bread pudding topped with a tasty maple butter glaze.
SERVES
6
TO
8
Ingredients
Bread Pudding
- 1/2 cup lightly packed brown sugar (125 ml)
- 4 eggs
- 2 cups (500 ml) whole milk
- 2 cups (500 ml) 18% cream
- 1/2 cup (125 ml) pumpkin puree
- 1 tbsp(15 ml) vanilla
- 1 tsp (5 ml) pumpkin pie spice
- 1 lb loaf (approx 10 slices) 454 gm, egg bread 3 days old
Maple Butter Glaze
- 1/4 cup (60 ml) butter
- 1/3 cup (80 ml) maple syrup
- 1/2 tsp pumpkin pie spice
Directions
For the Bread Pudding
- Butter a 13 x 9“ baking dish. Set aside.
- In a large bowl, whisk together sugar and eggs until smooth. Add milk, cream, pumpkin puree, vanilla and spices and whisk to blend fully.
- Arrange bread slices, slightly overlapping, in baking dishes to fully cover bottom. Pour over the filling and press gently. Cover with plastic wrap and refrigerate overnight or for at least 30 minutes.
- Preheat oven to 325F.
- Bake for about 30-35 minutes or until set and golden.
For the Maple Butter Glaze
- Meanwhile, combine the butter and maple syrup in a small skillet over medium heat , until it comes to the boil.
- Reduce and simmer until reduced slightly. Pour over top of cooked bread pudding and serve and enjoy!
