Pumpkin Bread Pudding

• 1 14 cups 2% milk
• 12 cup sugar
• 12 teaspoon pumpkin pie spice
• 3 large eggs, lightly beaten
• 15 ounces canned pumpkin
• 4 12 cups egg bread, preferably challah style, cut into 1/2-inch cubes
• nonstick cooking spray
• 12 cup maple syrup
• 14 cup pecans, chopped, toasted

1. Combine first 5 ingredients in a large bowl, stirring well with a whisk.
2. Add bread, tossing gently to coat.
3. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
4. Cover with foil; chill 30 minutes or up to 4 hours.
5. Preheat oven to 350 degrees.
6. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch.
7. Bake, covered, at 350 degrees for 25 minutes.
8. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
9. Serve each bread pudding piece warm with about 1 table spoon syrup and 1 1/2 teaspoons pecans.

milk, sugar, pumpkin pie spice, eggs, pumpkin, egg bread, nonstick cooking spray, maple syrup, pecans

Taken from www.food.com/recipe/pumpkin-bread-pudding-378534 (may not work)