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an individual pumpkin spice bread pudding with pecan crumble topping on a white plate with gilded edges.

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.

Category Dessert
Cuisine British
Keyword bread and butter pudding, bread butter pudding, bread pudding, bread pudding recipe, easy bread pudding, pumpkin bread pudding
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Serves 2 puddings
Author Amanda | Naturally Sweet Kitchen


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


Bread Pudding

  1. Lightly grease two 10 cm (4 inch) ramekins with butter.
  2. In a small bowl, whisk together the pumpkin puree, cream, syrup, egg, and pumpkin pie spice until well combined. Set aside.
  3. 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.

  4. 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

  1. 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.
  2. Cover the bowl with foil and refrigerate until the puddings are done soaking.

Assemble & Bake

  1. Preheat the oven to 180ºC (350ºF).
  2. 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.
  3. Divide the crumble evenly in two and top each of the puddings with the crumble.
  4. 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.
  5. Allow the puddings to rest for 5-10 minutes before serving with custard, whipped cream, or vanilla ice cream.


  • 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.