Pumpkin Bread Pudding
- 1 1/4 cups 2% reduced-fat milk
- 1/2 cup sugar
- 1/2 teaspoon pumpkin-pie spice
- 3 large eggs, lightly beaten
- 1 (15-ounce) can pumpkin
- 4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)
- Cooking spray
- 1/2 cup maple syrup
- 1/4 cup chopped pecans, toasted
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
- Preheat oven to 350u0b0.
- Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350u0b0 for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.
milk, sugar, pumpkinpie spice, eggs, pumpkin, egg bread, cooking spray, maple syrup, pecans
Taken from www.myrecipes.com/recipe/pumpkin-bread-pudding-1 (may not work)