Easiest Way to Make Instant Pudding Cake Topping

Pumpkin Bread Pudding With Crumb Topping

Line a 9x13 pan with graham crackers.

Recipe Summary Pumpkin Bread Pudding With Crumb Topping

This is a fantastic dish to make in the fall, especially for the holidays.

Ingredients | Instant Pudding Cake Topping

12 slices white sandwich bread, or as needed, cubed

cooking spray

1 (15 ounce) can pumpkin puree

4 eggs

½ cup milk

½ cup unsalted butter, melted and cooled

½ cup white sugar

½ cup light brown sugar

2 tablespoons maple syrup (Optional)

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup all-purpose flour

¾ cup light brown sugar

½ cup unsalted butter, at room temperature

½ teaspoon ground cinnamon

½ cup chopped walnuts

Directions

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.

Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

You may not need all the bread in step 3.

Substitute pecans for walnuts if desired.

Info | Instant Pudding Cake Topping

prep: 20 mins cook: 1 hr additional: 8 hrs total: 9 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Pumpkin Bread Pudding With Crumb Topping

Fruits and Vegetables, Vegetables, Squash,