Fall flavors, warming spices, and pure comfort — from start to finish, they’re all whipped up and baked together in one dish, perfectly sweetened with maple syrup.
Maple is one of my favorite flavors, and this couldn’t be a more ideal brunch recipe for this time of year. It can be made ahead of time and is easily warmed up while the coffee is brewing, for a group of hungry guests.
And as delicious as this Chai Spiced Maple Pumpkin Bread Pudding would be in the morning — imagine, if you will, sitting by the fire after dinner, with a bowl of this, slightly warmed and topped with melting vanilla bean ice cream. Oh my!
Oh and you know how there are “twice-baked” potatoes? Well, there’s also Twice-Baked Bread Pudding. Never had it? That’s because I just made it up. ;-) It transforms the pudding into the best French toast ever! (Instructions are below, beneath the recipe.)
P.S. Did you know that Canada produces 80% of the world’s pure maple syrup!?
To make the Twice-Baked Bread Pudding if you have leftovers . . . .
1. Preheat the oven to 450 degrees F, and adjust a rack to the top third, and
lightly grease a baking sheet with butter. Set aside.
2. Slice the leftover pudding into thick slices, about 1/2-inch.
Add the pudding slices to the greased baking sheet and bake in the preheated 450 degree F oven for about 10 minutes, flipping them halfway through, to brown both sides.
3. Voilà – French toast!