If you want to try a pumpkin recipe that will leave you wanting more, you need to make this Pumpkin Spice Bread Pudding! Step aside pumpkin spice lattes, this bread pudding is the new fall favorite!
I know, adding pumpkin spice to a recipe can be a bit cliché for a fall recipe, but cliché isn’t always a bad thing! There’s a reason things become clichés–it’s because they’re either very true or very good. This one is very, very good.
Once you try this deliciously warm, soft, and gooey Pumpkin Spice Bread Pudding you’ll be hooked!
Ingredients
For The Bread Pudding
- Heavy Cream
- canned pumpkin puree
- Whole Milk
- Sugar Or Other Sweetener Equivalent
- Eggs
- Kosher Salt
- Pumpkin Pie Spice
- Bread
- Unsalted Butter
For the sauce
- Heavy Cream
- pure maple syrup
- Unsalted Butter
- vanilla extract
How Do You Make Pumpkin Spice Bread Pudding?
Make It In The Air Fryer
- In a medium bowl whisk together cream, pumpkin, milk, sugar, egg and yolk, salt, and pumpkin pie spice. In a large bowl toss bread cubes with melted butter. Add pumpkin mixture and toss gently until everything is thoroughly combined.
- Transfer mixture to an ungreased 6-inch round or square baking pan. Place pan in the air fryer basket. Set fryer to 350°F for 35-40 minutes, or until custard is set in the middle.
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until the sauce has thickened, about 15 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Make It In The Instant Pot
- Place 1.5 cups of water in the inner liner of a pressure cooker. Place a steamer rack on top of this. Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the pressure cooker on High Pressure for 35 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Can You Make This In The Oven?
Yes! I’ve made this in the air fryer , and in the Instant Pot , but you can also make it in the oven. To make it in the oven cook it at 375 degrees for 30 minutes , or until the pudding is set in the middle.
Is It Low Carb?
This Pumpkin Spice Bread Pudding recipe isn’t low carb by any means, but what it lacks in keto-friendliness it makes up for in tastiness. However, it is gluten-free, grain-free, soy-free, and vegetarian. And let’s just be honest, if you’re going to splurge every once in a while and it’s going to be something carb-rich, then it better be worth the carbs and calories right? This one is definitely worth it.
And have I mentioned the warm maple cream sauce yet? It’s super easy to make and takes the Pumpkin Spice Bread Pudding to a whole new level of awesomeness.
Want more amazing pumpkin recipes?
- Low Carb Pumpkin Pie Pudding - Let your Instant Pot do the work and then enjoy this rich and creamy pudding!
- Pumpkin Cheesecake Pudding - Speaking of pudding, make this cheesecake version for a decadent treat!
- Pumpkin Caramel Bake - This is one of my favorites for fall!
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
So if you’re going to try a new pumpkin spice recipe this fall, make this Pumpkin Spice Bread Pudding the one. It’s simple, delicious, and bursting with the delightful flavors of pumpkin spice. I’m certain you won’t be disappointed, and it just may become your new favorite fall dessert!
Pumpkin Spice Bread Pudding with Maple Cream Sauce
Equipment
- PHILLIPS AIR FRYER
- INSTANT POT DUO 6 QUART
- GREENPAN SAUCEPANS
- 6 x 3 FAT DADDIO BAKING PAN
Ingredients
- ▢ 3/4 cup ( 178.5 ml ) Heavy Cream
- ▢ 1/2 cup ( 122.5 g ) canned pumpkin puree
- ▢ 1/3 cup ( 81.33 ml ) Whole Milk
- ▢ 1/3 cup ( 66.67 g ) Sugar Or Other Sweetener Equivalent
- ▢ 1 large ( 1 large ) Eggs , plus 1 yolk
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Pumpkin Pie Spice
- ▢ 4 cups ( 4 cups ) cubed (1 inch) day-old baguette or crusty country bread
- ▢ 4 tablespoons ( 4 tablespoons ) Unsalted Butter , melted
For the sauce
- ▢ 1/2 cup ( 119 ml ) Heavy Cream
- ▢ 1/3 cup ( 107.33 g ) pure maple syrup
- ▢ 1 tablespoon ( 1 tablespoon ) Unsalted Butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) vanilla extract
Instructions
For the Bread Pudding
- In a medium bowl whisk together cream, pumpkin, milk, sugar, egg and yolk, salt, and pumpkin pie spice.
- In a large bowl toss bread cubes with melted butter. Add pumpkin mixture and toss gently until everything is thoroughly combined.
- Transfer mixture to an ungreased 6-inch round or square baking pan. Place pan in air fryer basket. Set fryer to 350°F for 35-40 minutes, or until custard is set in the middle.
- You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
For the Sauce
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until sauce has thickened, about 15 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Pressure Cooker Pumpkin Bread Pudding
- Place 1.5 cups of water in the inner liner of a pressure cooker. Place a steamer rack on top of this.
- Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
- Close the lid and set the pressure cooker on High Pressure for 35 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
- Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Watch The Video
- You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
- Drizzle the sauce on warm for best results.
- To make this gluten free, use gluten free bread to make the recipe.
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Pumpkin Spice Bread Pudding with Maple Cream Sauce
Ingredients
- 3/4 cup Heavy Cream
- 1/2 cup canned pumpkin puree
- 1/3 cup Whole Milk
- 1/3 cup Sugar Or Other Sweetener Equivalent
- 1 large Eggs plus 1 yolk
- 1/8 teaspoon Kosher Salt
- 1/2 teaspoon Pumpkin Pie Spice
- 4 cups cubed (1 inch) day-old baguette or crusty country bread
- 4 tablespoons Unsalted Butter melted
For the sauce
- 1/2 cup Heavy Cream
- 1/3 cup pure maple syrup
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon vanilla extract
Instructions
For the Bread Pudding
- In a medium bowl whisk together cream, pumpkin, milk, sugar, egg and yolk, salt, and pumpkin pie spice.
- In a large bowl toss bread cubes with melted butter. Add pumpkin mixture and toss gently until everything is thoroughly combined.
- Transfer mixture to an ungreased 6-inch round or square baking pan. Place pan in air fryer basket. Set fryer to 350°F for 35-40 minutes, or until custard is set in the middle.
- You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
For the Sauce
- In a small saucepan heat maple syrup and butter over medium heat, stirring until butter melts. Stir in heavy cream and simmer, stirring often, until sauce has thickened, about 15 minutes.
- Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
Pressure Cooker Pumpkin Bread Pudding
Place 1.5 cups of water in the inner liner of a pressure cooker. Place a steamer rack on top of this.
Cover the bread pudding pan with foil and place the covered pan on the rack. For best results, use an aluminum or stainless steel pan. If you are using glass or Corningware, you may need to increase cook times.
Close the lid and set the pressure cooker on High Pressure for 35 minutes. Allow the pressure cooker to rest for 10 minutes. At the end of the 10 minutes, release all remaining pressure.
Check the custard for doneness. If it’s still not set in the middle, cook under pressure for another 5 minutes.
Let bread pudding stand for 10 minutes before serving with warm Maple-Cream Sauce.
You can also bake this in a regular oven at 375F for 30 minutes, or until custard is set in the middle.
Drizzle the sauce on warm for best results.
To make this gluten free, use gluten free bread to make the recipe.
Pumpkin Spice Bread Pudding with Maple Cream Sauce https://twosleevers.com/pumpkin-spice-bread-pudding/
This Tuscan Bean Soup, or Tuscan Ribollita Soup is ideal for those days when you want a nice, hot, filling meal that’s bursting with flavor with minimal effort on your part. It’s full of wonderful vegetables, beans, and rich spices that will make this your new favorite soup recipe!
What Makes Tuscan Bean Soup So Delicious?
- Fast - A delicious soup that is packed with flavor done in only 40 minutes.
- Easy - A simple pour and cook recipe .
- Vegetarian - A great meal for your next Meatless Monday.
- Gluten-Free - The perfect meal to make when you’re cooking for someone with food allergies.
What Is Tuscan Bean Soup?
Tuscan Bean Soup or Tuscan Ribollita is an Italian soup dish that typically consists of the following ingredients:
- Leftover bread
- Cannellini beans
- Kale
- Carrots
- Onions
- Celery
- Broth
It was typically made from leftovers, but using fresh ingredients really elevates the flavors of the dish to another level. It’s a super satisfying dish that’s made quite easily in your Instant Pot or pressure cooker, but can also be made on the stovetop or in your slow cooker.
Is White Bean Soup Healthy For You?
Yes, Tuscan White Bean Soup is absolutely healthy for you. Beans are packed with protein and fiber, making them a fantastic addition to your diet. It also has plenty of carrots, kale, and celery that are full of other essential vitamins and minerals.
How Do You Make Tuscan Bean Soup In The Instant Pot?
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot.
- Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
How Do You Make Tuscan Bean Soup In The Slow Cooker?
- Soak dry beans overnight.
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on Low Heat for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
How Do You Make Tuscan Bean Soup On The Stovetop?
- Place all ingredients except bread and cheese into the Slow Cooker.
- Cook on medium-high heat for 30 minutes.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top, and serve.
What If I Don’t Have Kale?
White bean soup is traditionally made with kale, but you can substitute spinach as well if you’re not a fan of kale. It gives it a slightly different flavor profile but it is still absolutely delicious either way.
How Can I Make This ADairy-FreeTuscan Bean Soup?
The grated parmesan for finishing is completely optional if you’d like to keep the dish dairy-free . It certainly doesn’t make or break the dish if you decided to go without it.
How Many Calories Are In Tuscan Bean Soup?
Depending on the recipe for Tuscan Bean Soup you choose to make, the number of calories per serving can vary significantly. If you make my recipe for Bean Soup (which you totally should) you can expect 242 calories per serving .
Want Some More Awesome Soup Recipes?
- Chicken Taco Soup - if you love chicken tacos, you’re going to love this creamy chicken taco soup!
- Chicken Pot Pie Soup - All the delicious flavors of CHicken Pot Pie you love, but in a soup!
- Red Lentil Soup - This has all the wonderful components of the perfect comfort food! It’s thick and creamy, and so easy to make!
Looking for more great Italian dishes? Check out my Easy Keto Tuscan Chicken recipe !
If you’re looking for more delicious bean or lentil recipes, check out my list of 39+ Easy Instant Pot Bean and Lentil Recipes!
Tuscan Bean Soup is just one of those classic soup recipes that you need to try, and need to have on hand to serve your friends and family! This recipe is perfect for cool weather and will be your new go-to!
Tuscan Bean Soup
Equipment
- INSTANT POT DUO 6 QUART
- SLOW COOKER CUISINART 3.5 QUART
- 3-Quart Pot
- PYREX MEASURING CUP SET
Ingredients
- ▢ 1 cup ( 202 g ) dried cannellini beans , or two cans of beans for stovetop version
- ▢ 1 14.5 oz can ( 1 14.5 oz can ) Canned Fire Roasted Tomatoes
- ▢ 1/2 cup ( 80 g ) Onion , chopped
- ▢ 1 cup ( 128 g ) Carrots , chopped into large pieces
- ▢ 1 cup ( 101 g ) celery stalks , chopped into large pieces
- ▢ 1 12 oz package ( 1 12 oz package ) Frozen Kale , or frozen spinach
- ▢ 2 tablespoons ( 2 tablespoons ) Vegetable Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 4 cups ( 940 g ) Vegetable Stock
- ▢ 2 tablespoons ( 2 tablespoons ) Tomato Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) dried rosemary
For Finishing
- ▢ 2 cups ( 56 g ) stale sourdough bread cut into cubes , cut into cubes
- ▢ 1/2 cup ( 50 g ) shredded parmesan cheese , optional
Instructions
FOR THE INSTANT POT
- Place all ingredients except bread and cheese into the inner liner of your Instant Pot. Cook on High pressure for 30 minutes and then allow the pot to sit undisturbed for 15 minutes and then release all remaining pressure.
- Turn the pot on Sauté. Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Once the broth is boiling, add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
- Ladle into serving bowls, sprinkle cheese on top and serve.
FOR THE SLOW COOKER
- Soak the beans in cold water overnight.
- Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into the slow cooker.
- Cook on low for 6-8 hours.
- Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
- Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
FOR THE STOVETOP
Substitute 2 cans of beans, instead of using dry beans for the stovetop version.
Place all ingredients, plus an additional 1-2 cups of water, except bread and cheese into a large soup pot.
Cook on medium-high heat for 30 minutes, or until the vegetables are cooked through.
Using the back of a spoon, roughly mash a few of the beans and vegetables to thicken the soup.
Add the bread cubes and allow the soup to cook for an additional 5 minutes until the bread is completely soft. Add more water if needed to create a relatively thick stew.
You can substitute frozen spinach to replace the frozen kale if you prefer.
If you want to make this recipe dairy-free, simple omit the added cheese when serving.
Remember to use canned beans for the stove top version, or they soup won’t cook properly.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
