Pumpkin Bread Pudding

It's a good recipe, but pumpkin bread pudding didn't trip my trigger nearly as much as I expected it to. I think the maple syrup drizzle provides enough sweetness, but without it, I'd find the recipe lacking. The pudding would not be half as good without it and the toasted pecans- they really "make" the dessert.

I made this for Christmas and everyone loved it. I did not use pecans because I don't like them. I made the bread pudding the day before (it did take about 20 minutes longer to cook than the recipe stated). I poked holes in it with a toothpick and poured the maple syrup on top. I kept it in the fridge overnight and the syrup absorbed into the bread pudding by morning but did not make it soggy. I reheated it in the oven right before serving. Very easy to make and so delicious!

Made this dessert for Thanksgiving this year. It was tastey but I didn't take into consideration that the recipe came from Cooking Light so there wasn't much sugar. It wasn't sweet enough for me. I also added cinnamon, nutmeg and allspice to give it a little more flavor. If I were to make it again I would definitely up the sugar.

OMG! Super good, and so easy!Rather than top each serving with maple syrup and pecans, I used a wooden skewer to poke holes in the pudding after baking, and poured the maple syrup over it, and then topped with the toasted pecans. Delicious!

I made quite a few changes to this recipe when I made pumpkin bread pudding, but this was a good base for inspiration. I subbed in 6 slices of cinnamon raisin bread, 4 slices of whole wheat bread, and 1/4 cup pure maple syrup (instead of the sugar). I also tossed in about 1/3 cup raisins, doubled the amount of pumpkin pie spice, and added 1/2 tsp of ground cinnamon to the mix. This version is perfect as part of a weekend brunch, but also works as a dessert.