How To Make Pumpkin Bread Pudding with Maple Syrup Sauce - Best Recipe | Charleston Magazine

Ingredients

• 5 cups torn day-old bread (croissants or challah work best)
• 2 cups half-and-half
• 16 oz. pumpkin purée (recipe follows)
• 2/3 cup sugar
• 3 large eggs, lightly beaten
• 4 Tbs. unsalted butter, melted
• Dash of pure vanilla extract
• 1/2 Tbs. pumpkin pie spice
• 1 cup toasted chopped walnuts
• 1 cup high-quality maple syrup
• 2 Tbs. heavy cream
• 2 Tbs. unsalted butter
• 1 small heirloom pumpkin, about 3 pounds
• 2 tsp. pumpkin pie spice
• 1 ¾ cups egg yolks
• 1 ½ cups granulated sugar
• 1 ½ cups light brown sugar
• 1 qt. milk
• 1 qt. heavy cream
• ½ cup Maker’s Mark bourbon