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Pumpkin Bread Pudding Recipe

   
 

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     Pumpkin Bread Pudding

Category   Desserts - Breads
Sub Category   None

Ingredients
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
 

Instructions
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 350. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 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. Top with a scoop of vanilla ice cream.


Originally Submitted
1/9/2013





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