Monthly Archives: November 2017

Pumpkin Bread Pudding

  • DESSERTS1 1/4 cups milk
  • 1/2 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 3 large eggs, beaten
  • 1 (15-ounce) can pumpkin
  • 4 1/2 cups cubed egg bread
  • Cooking spray
  • 1/2 cup maple syrup
  • 1/4 cup toasted chopped pecans

With a whisk, combine milk, sugar, pumpkin pie spice, eggs and canned pumpkin in a large bowl. Add bread and lightly toss to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil and place in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Place dish in a 13 x 9 baking pan. Add 1 inch of hot water to pan and bake covered 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.