This was a nice base to start with. I wanted a breakfast pudding so I used whole-grain bread, added a smattering of spaces (cinnamon, ginger, cloves, nutmeg, and cardamom) and replaced the sugar with powdered stevia. The recommended 1/2 teaspoon of spice was definitely wildly insufficient and on the next round, I would double what I put in.
I basically made this as written, except I used 1 cup milk and 1/4 cup whipping cream. I increased the sugar by 2 tablespoons, and the pumpkin pie spice to 2 teaspoons. Going with others' comments, I used 1" pieces of Hawaiian sweet bread, which worked excellently. My father-in-law from New Orleans thought it was wonderful! My kids are vegan, so we made them a version using 1 cup soy milk, 1/2 cup whole fat coconut milk, 3/4 cup sugar, 3 teaspoons pumpkin pie spice, 2 flax eggs (mix 2 Tbl ground flax into 5 Tbl warm water and let sit), 1 can pumpkin, and 4 1/2 cups sweet french bread. Flavor and texture were excellent in their version, too. I will definitely make it again.
Very nice flavor. I guess I'm just not much of a bread pudding person.
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.
After donating 150 pounds of pumpkin to the local food bank, I was still left with several pumpkins. I made this for a couple of dinner parties and everyone liked it a lot. I soaked raisons in bourbpn for three hours and then added it to the pudding before baking. A nice addition
This was very tasty. I used a wheat french bread loaf I had on hand instead of an egg based bread like the recipe called for. It wasn't quite as pumpkin-y as I like, so next time I will try challah bread and if that doesn't do the trick I will add a little more pumpkin pie spice and/or cinnamon. But overall it was really good!
This is a keeper. I love bread pudding and love pumpkin pie, so this was the best of both! I made this for Thanksgiving and it was a hit. Wonderful change from pumpkin pie, but all the same wonderful flavor of pumpkin pie. I used challah bread, cut into generous one inch cubes and closer to 5 1/2 cups. Will definitely make again. Served with toasted pecans, but omitted the maple syrup, which wasn't missed. Whipped cream would have been nice, but decided we didn't need the extra calories -- maybe next time.
I have now made this recipe twice, both times using a braided challah bread. The first time the flavors were good, but it was a little mushy. The second time I cut the challah into larger 1 inch pieces and shook it up in a large container (rather than mixing with a spoon) and the texture was better. I also added dried cranberries to the mix and the flavors were fantastic. Do not skip the pecans! Maple syrup is optional, it is also very good with a bit of light whipped cream or a scoop of ice cream. Worthy of serving to company and very easy.