Pumpkin Bread
Pudding Recipe
If your two
favorite desserts are bread pudding and pumpkin pie, you're in luck with this
recipe that combines the best attributes of each one. Topping the warm bread
pudding with maple syrup and toasted pecans is pure genius.
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
Step 1
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.
Step 2
Preheat oven to
350°.
Step 3
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.