Pumpkin Pecan Bread Pudding

• 2 cups Buttermilk
• 1 cup Half-and-half
• 3 Eggs
• 15 ounces, weight Pumpkin Puree
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 teaspoons Pumpkin Pie Spice
• Homemade Whipped Cream
• 1/2 pints Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 1/2 cups Powdered Sugar
• 6 cups Cubed Ciabatta Bread
• 1/2 cups Chopped Pecans
• 1/4 cups Maple Syrup

1. Cut the bread into 1-inch cubes and set aside.
2. Preheat oven to 350u0b0F. Grease a 9 x 13 baking dish with butter.
3. Mix all ingredients (except bread, pecans, and maple syrup) into a bowl and set aside. Add bread cubes to the bowl, mix, and let them sit for 10 minutes. Pour bread pudding mixture into dish and top with chopped pecans. Drizzle with maple syrup.
4. Bake 50 to 60 minutes or until firm. Let cool for 10 minutes. Serve warm, drizzled with maple syrup and topped with homemade whipped cream.

buttermilk, eggs, light brown sugar, vanilla, pie spice, cream, pints heavy whipping cream, vanilla, powdered sugar, bread, pecans, ubc

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