Recipe photo


6 95 min

Pumpkin Pecan Cheddar Bread Pudding

  • 6 cups day-old baguette or other crusty bread, cubed
  • 2 tbsp Lactantia Salted Butter
  • 1-1/2 cups pumpkin purée
  • 1/3 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 large eggs
  • 2 cups Beatrice 2% Milk
  • 1 cup Balderson Mild Cheddar, coarsely grated plus extra for sprinkling
  • 1/2 cup pecan pieces, lightly toasted, plus extra for sprinkling
  1. Preheat oven to 350°F (180°C).
  2. Grease an 8-inch (20 cm) square pan.
  3. Toss cubed bread with melted butter in a large bowl.
  4. In another bowl, whisk pumpkin, brown sugar, maple syrup, cinnamon and salt.
  5. Whisk eggs and milk into pumpkin mixture.
  6. Pour over bread.
  7. Stir and let sit for 15 minutes to soak in.
  8. Stir in grated cheese and pecan pieces, and pour into prepared dish.
  9. Cover dish with parchment paper, then foil, and bake for 50 minutes.
  10. Remove cover and sprinkle with extra cheese and pecan pieces.
  11. Bake for 10 to 15 minutes more, until centre springs back when pressed.
  12. Let bread pudding cool for 15 minutes before serving.