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Easy Pumpkin Maple Bread Pudding – Low Sugar, Big Flavor, Kid Approved

A ramekin of pumpking maple bread pudding is shown with whipped cream and berries on top.

Hot take: bread pudding is not a dessert; it is leftovers. Which means it can be anything and made with just about anything.

Here, that sweet spot is breakfast and the remains of several things haunting your fridge and pantry: that soon-to-expire and mostly uneaten loaf of bread, an unfinished can of pumpkin, that container of heavy cream you haven’t touched since you last made a sweet treat. Put it to work in a first-meal-of-the-day that both feels special and isn’t too sweet; in fact, we’ve hardly got any sugar in here at all (though, admittedly, there is maple syrup). Bread pudding–but better. French toast, with an upgrade. A new weekend breakfast of champions for all (and/or dads). 

Ingredients Summary

This pumpkin maple bread pudding is ideal for a kid-friendly breakfast pudding or toddler breakfast dessert made from leftover bread and pumpkin puree. The key ingredients include thick bread (challah, brioche or potato bread), pumpkin puree, eggs, heavy cream, milk, maple syrup, and warming spices like cardamom, pumpkin-pie spice and ginger. Salt and vanilla bring balance.

Steps Overview

  1. Cube about half a loaf of thick bread into ~1-inch pieces and place in a 9×11 (or similar) baking pan.
  2. In a large bowl whisk together pumpkin puree, maple syrup, heavy cream, milk, eggs, vanilla extract, cardamom, pumpkin pie spice (or cinnamon if you don’t have it), ginger powder, and two pinches of salt.
  3. Pour the pumpkin-cream-egg mixture over the bread cubes, stir gently and press the bread so all pieces soak up the liquid.
  4. Cover the dish with foil and chill in the refrigerator for at least 1 hour (or overnight) to let the flavors merge and the bread fully absorb.
  5. Preheat the oven to 350°F (177°C). Bake covered for 20 minutes, then remove the foil and bake uncovered for another 25 minutes until the pudding is set and golden around the edges.
  6. Let rest 10-15 minutes before serving so the pudding finishes setting.
  7. For the whipped cream topping: whip ½ cup heavy cream together with ½ Tbsp pumpkin pie spice (or cinnamon) and a small amount of powdered sugar until thick and frothy (about 2 minutes).
  8. Serve slice of the bread pudding in a bowl, top with the whipped cream and fresh berries for a toddler-friendly, cozy fall breakfast pudding.

FAQs (Frequently Asked Questions)

Can I use any type of bread?
Yes — thick and slightly elevated loaves (like challah, brioche or potato bread) work best because they soak up the custard without turning to mush. Avoid super thin sandwich bread if possible.

What if I don’t have pumpkin pie spice?
Use cinnamon in place of pumpkin pie spice, or combine cinnamon, nutmeg and a touch of cloves to approximate the flavor. The cardamom and ginger also contribute warm spiced notes.

Can I make this ahead?
Absolutely. You can soak the bread in the pumpkin-custard mixture and refrigerate overnight (step 4) — this makes it a true make-ahead breakfast pudding. Just bake when ready.

Is this too sweet for toddlers?
This version keeps sugar low and uses maple syrup for natural sweetness. The result is a low-sugar breakfast pudding rather than a dessert-sweet treat, making it more toddler-friendly for a morning or brunch option.

Can the batter be used another way?
Yes — if you have extra pumpkin-egg mixture, you can pour it over slices of thick bread (French-toast style), roll it up, or use it in alternative formats to the classic bread-pudding bake.

Related Links

What to Serve With Pumpkin Maple Bread Pudding

More Toddler-Friendly Recipes Like This

Prep Time 5 mins
Cook Time 45 mins
Total Time 1 hr 50 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 8
Calories: 202
Description

This pumpkin maple bread pudding turns leftover bread, pumpkin, and cream into a cozy, lightly sweet breakfast that toddlers and adults both love. A low-sugar, make-ahead dish perfect for fall mornings.

Ingredients
  • 1/2 loaf Bread (thick and billowy is best here: challah, potato bread, brioche, etc.)
  • 1/2 can Pumpkin Puree (i.e., about 7-8 ounces worth; feel free to add more)
  • 1/4 cup Maple Syrup
  • 1 cup Heavy Whipping Cream
  • 3 large Eggs
  • 1/2 cup Milk
  • 1 tbsp Vanilla Extract
  • 1/2 tbsp Cardamom
  • 1/2 tbsp Pumpkin Pie spice (if you don’t have, use Cinnamon)
  • 1/2 tbsp Ginger Powder
    • Whipped Cream (optional)
  • ½ cup Heavy Whipping Cream
  • ½ tbsp Pumpkin Pie spice
  • Powdered Sugar
Instructions
    Prep
  1. 1
    Chop bread into cubes or rectangles of roughly one inch by one inch. Place bread pieces in a deep and long bake pan or container (i.e., 9x11).
  2. 2
    Add the remaining ingredients + two pinches of salt to a large bowl; whisk until fully blended.
  3. 3
    Pour the pumpkin-cream-egg mixture over the top of the bread pieces, stirring and pressing on the pieces until all are saturated with the mixture.
  4. 4
    Cover the baking dish with aluminum foil and refrigerate for at least an hour, if not overnight.
    5. Cook and Assemble
  5. 5
    Preheat oven to 350 degrees.
  6. 6
    Cook in dish with foil still covering the top for 20 minutes. Remove foil and cook uncovered for an additional 25 minutes. Remove from oven and allow to rest 10-15 minutes before serving.
  7. 7
    To make the whipped cream, add the ½ cup of heavy cream, half tablespoon of pumpkin pie spice, and a handful of powdered sugar to a small bowl. Using a hand mixer, blend on a medium high setting until the mixture is thick and frothy, about two minutes.
    8. Serve
  8. 8

    Slice out a chunk of the pudding and place in a bowl; top with whipped cream (if using) and whatever kind of berries you have. Soft enough to eat with a spoon.

    9. Adapt
  9. 9

     f you have extra pumpkin-egg mix and/or a child who doesn’t immediately take to the dish, know that the batter makes an excellent french toast, whether in the more traditional form or our roll-up or Hong Kong-style.

Nutrition Facts

Servings 8

Serving Size small bowl

Amount Per Serving
% Daily Value *
Total Fat 11g17%
Potassium 90mg3%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Vitamin A 1800 IU
Calcium 48 mg
Folate 15 mcg
Magnesium 6.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin bread pudding, pumpkin maple bread pudding, breakfast bread pudding, leftover bread recipe, kid friendly breakfast, toddler breakfast, low sugar breakfast, fall breakfast recipes, make ahead breakfast, pumpkin recipes for kids, easy bread pudding, maple pumpkin recipe, healthy toddler recipes, brunch recipes for families, cozy fall recipes
Read it online: https://newdadskitchen.com/recipe/easy-pumpkin-maple-bread-pudding-low-sugar-big-flavor-kid-approved/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.