Pumpkin Spice Bread Pudding
This autumn scented Pumpkin Spice Bread Pudding recipe is naturally sweetened with maple syrup and topped with an incredible pecan crumble for a touch of texture. This small-batch recipe makes just two individual puddings, perfect for an autumn date night in!
I can’t lie to you – this Pumpkin Spice Bread Pudding recipe is probably my top favourite sweet treat in our Pinch of Pumpkin series this year!
It just has everything that I love in an autumn dessert: real pumpkin, all the pumpkin spices, warmth and cosiness, and of course CARBS.
How can you go wrong?!
If you’re nervous about trying pumpkin spice desserts, this is a great one to start with. It’s not sickeningly pumpkin spicey (like the latte), but has enough that it’s there and you notice it.
The pecan crumble topping is probably my “genius moment” of the month, if I can toot my own horn for a minute. Not only is it freakin’ delicious, but it also adds a lovely texture and crisp that I’ve always missed from bread pudding recipes. It perfectly balances out the softness of the pudding.
Give it a go and let me know what you think. I know you’re going to love this one!
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Why you’ll love this recipe
- These puddings are completely refined sugar free! We’re using pure maple syrup to sweeten the pumpkin custard and coconut sugar for the crumble topping.
- My favourite part of this bread pudding recipe is the pecan crumble topping. It adds an incredible texture that I’ve always felt was missing from regular bread and butter pudding. Don’t skip this!
- This is an easy recipe to make and requires only 10 pantry staple ingredients. Perfect for when you need a quick fix during the week or for an autumn date night in.
- These Pumpkin Spice Bread Puddings are a small-batch recipe. It makes just two individual puddings so you can indulge and not have to worry about a tray of leftovers!
What’s the difference between bread pudding and bread and butter pudding?
The main difference between a bread pudding recipe and a bread and butter pudding recipe is the step of dipping the bread slices in butter.
In a bread pudding recipe, the bread is simply soaked in the custard mix, whereas in a bread and butter pudding, each bread slice is dipped in butter before covering in custard.
If I weren’t trying to appease Google, I would technically have to call this Pumpkin Spice Bread and Butter Pudding, since we do dip our slices in butter. The little bit of extra fat adds such flavour. However, you could omit this step and the puddings will still be lovely!
How to make pumpkin pie spice
You’ll need:
- 3 tbsp ground cinnamon
- 2 tbsp ground ginger
- 2 tsp ground nutmeg
- 1 ½ tsp ground allspice
- 1 ½ tsp ground cloves
- A small, sealable jar
Here’s how to make the pumpkin pie spice:
- Add all of the spices to the jar.
- Pop the lid on and shake it very well to combine all of the spices.
- Store and use as you would any other spice mix.
Ingredients in this pumpkin spice bread pudding recipe
- Pumpkin puree: Tinned puree works wonderfully for this recipe, but if you can’t get a hold of it, you can always make your own using this tutorial.
- Single cream: Adds a supreme richness to this dessert that tastes delicious. You could also use whole milk if you don’t have cream.
- Pure maple syrup: Naturally sweetens the pumpkin spice custard.
- Egg: This gives rise to the pudding and binds everything together.
- Pumpkin pie spice: Obviously we can’t have a Pumpkin Spice Bread Pudding without the pumpkin spice! This is what gives it the unique pie flavour. See here for instructions on how to make it.
- Whole wheat sandwich bread: I love a medium-cut whole wheat bread for this bread pudding recipe for a bit of fibre. You could also use white bread.
- Butter: Essential for greasing the ramekins so they don’t stick and for dipping our bread triangles.
- Plain flour: A bit of flour holds the crumble together.
- Coconut sugar: Our natural sugar substitute for the pecan crumble topping. Adds a lovely caramel note.
- Pecans: The stars of the crumble topping!
Do you need stale bread for this pudding?
No, you do not need stale bread for this Pumpkin Spice Bread Pudding recipe.
In fact, this recipe works better when the bread is only a couple of days old. Go ahead and use whatever sandwich bread you have on hand!
How to make this small batch bread pudding recipe
- Make the pumpkin spice custard.
- Layer the butter-dipped bread and pumpkin custard in the ramekins.
- Make the pecan crumble.
- Allow the bread puddings and crumble to set in the fridge for 1 hour.
- Top the puddings with the crumble.
- Bake and serve!
Full details are in the recipe card at the end of this post.
Tips for making this recipe perfectly
- Cut the crusts off of the bread. I am all about reducing food waste, but this bread pudding recipe just doesn’t work with the crusts on the bread. The crusts soak up too much custard. You can always chop the crusts into cubes and make croutons out of them!
- Use a tablespoon measure when you layer the custard and bread. You want an even amount of custard in between each layer and on top. I found 1 ½ to 2 tablespoons of custard was the right amount for each layer.
- You can omit the dipping the bread in the butter, but I don’t recommend it. The butter adds such a lovely richness to this pudding – and you’re only having one so enjoy it!
- Be sure to check the puddings at the 15-minute mark for over-browning. Coconut sugar burns faster than regular brown sugar, so you want to make sure the crumble doesn’t burn before the puddings are done baking. If they look a little too brown, cover the puddings loosely with foil for the remainder of the baking time.
Looking for more refined sugar free pumpkin recipes?
Roasted Pumpkin Soup
Bacon-Wrapped Acorn Squash with Maple & Chilli
Pumpkin Chocolate Chip Muffins
Sausage Pumpkin Bubble & Squeak
Vegan Pumpkin Spice Cake
Pecan Pumpkin Sweet Rolls
Pumpkin Pie Protein Truffles
Pecan Pretzel Crusted Pumpkin Pie
Homemade Vegan Pumpkin Spice Lattes
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Pumpkin Spice Bread Pudding recipe by leaving a comment and rating below!
New to cooking with pumpkin?
Download your free copy of The Little Book of Pumpkin and learn how to identify and correctly use the 6 most common varieties of pumpkin to avoid bland, fibrous dishes.
Includes two exclusive BONUS recipes!
By subscribing you agree to our privacy policy
Pumpkin Spice Bread Pudding Recipe
This small-batch Pumpkin Spice Bread Pudding recipe is naturally sweetened with maple syrup & topped with a pecan crumble for extra texture.
Ingredients
Bread Pudding
- 60 g pumpkin puree
- 60 ml single cream
- 2 tbsp pure maple syrup
- 1 large egg
- 1 tsp pumpkin pie spice
- 4 slices whole wheat sandwich bread, crusts removed
- 40 g unsalted butter, melted
Pecan Crumble
- 2 tbsp plain flour
- 2 tbsp coconut sugar
- 25 g chopped pecans
- ¼ tsp pumpkin pie spice
- 20 g unsalted butter, melted
Method
Bread Pudding
- Lightly grease two 10 cm (4 inch) ramekins with butter.
- In a small bowl, whisk together the pumpkin puree, cream, syrup, egg, and pumpkin pie spice until well combined. Set aside.
Cross-cut the bread to create 16 equal sized triangles. Quickly dip 2 triangles in the melted butter and layer them at the bottom of one ramekin. Ladle 1-2 tablespoons of the pumpkin custard over the bread. Layer on another 2 butter-dipped bread triangles and top with another 1-2 tablespoons of custard. Repeat the layering until 8 triangles and half of the custard are used. Then repeat this step for the second ramekin.
- Press the puddings down to completely submerge the bread into the custard. Cover each pudding with foil and refrigerate for at least 1 hour.
Pecan Crumble
- In a small bowl, whisk together the flour, coconut sugar, pecans, and pumpkin pie spice. Pour over the melted butter and mix together with a fork until the mixture resembles wet sand.
- Cover the bowl with foil and refrigerate until the puddings are done soaking.
Assemble & Bake
- Preheat the oven to 180ºC (350ºF).
- Remove the foil from the puddings and the crumble. Break the crumble up in the bowl so there is a variety of smaller and larger chunks.
- Divide the crumble evenly in two and top each of the puddings with the crumble.
- Place the ramekins on a baking tray and bake for 24-27 minutes. Check the puddings at the 15 minute mark and cover loosely with foil if the crumble is browning too quickly. You will know the puddings are done when they are puffed up and a knife inserted at the centre comes out clean.
- Allow the puddings to rest for 5-10 minutes before serving with custard, whipped cream, or vanilla ice cream.
Notes
- These bread puddings are best eaten the day they are made. They will keep covered with foil for up to 2 days.
- You can make the puddings and crumble 24 hours ahead of time and keep them covered in the fridge until ready to assemble and bake.
This is such a great twist on bread pudding. The flavour is wonderful and the crumble is delicious. We enjoyed it on a cool autumn evening with a little ice cream to top it off. Fabulous recipe!!!
Ice cream would be lovely on this! I’m so glad you enjoyed it and thank you so much for coming back and leaving such a nice comment!