Pumpkin Maple Nut Bread Pudding

• 10 cups Bread, Cubed (any Kind Of Bread, Preferably French Bread)
• 3 cups Pumpkin Puree
• 2 cups Milk
• 4 whole Eggs
• 1-1/2 cup Brown Sugar, Divided
• 1/2 cups Maple Syrup
• 1 Tablespoon Vanilla Extract
• 3 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Cloves
• 1 cup Pecans, Roughly Chopped

1. Preheat your oven to 325u0b0F. Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
2. Bake the bread cubes at 325u0b0F for 20 minutes, using a spatula to turn the cubes after 10 minutes.
3. While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and spices until combined.
4. Once the cubes are toasted, remove the pan from the oven and place the bread in a greased 9x13 baking dish.
5. Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
6. Top with the chopped pecans and remaining 1 cup of brown sugar.
7. Bake the bread pudding at 325u0b0F for 50-60 minutes, or until the bread pudding is completely set.
8. Remove it from the oven and let it cool slightly before enjoying!

bread, pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla, ground cinnamon, ground nutmeg, ground ginger, ground cloves, pecans

Taken from tastykitchen.com/recipes/desserts/pumpkin-maple-nut-bread-pudding/ (may not work)