Made with leftover Challah, this pumpkin bread pudding is sweetened with maple syrup. Perfect for fall.
Mix wet ingredients
Mix together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.
Add bread and mix-ins
Add the cubed challah bread into the batter and give it a gentle toss.
Mix them together
Stir in the pecans (or walnuts) and raisins and cover with stretch film and let it soak for 30 minutes.
Transfer & Bake
Transfer the bread mixture into the greased baking dish. Bake for 50-55 minutes.
Serve with a scoop of ice cream on top or with a dollop of creme fraiche on the side.
This is the perfect fall treat to serve for the upcoming holiday season or as a weekend treat for the whole family.