Pumpkin Bread Pudding

Pumpkin Bread Pudding
Photo by Karry Hosford

Ingredients

  • ¼ cup chopped pecans, toasted
  • 3 large eggs, lightly beaten
  • 1 ¼ cups 2% reduced-fat milk
  • ½ cup maple syrup
  • ½ cup sugar
  • ½ teaspoon pumpkin-pie spice
  • Cooking spray
  • + 2 more ingredients
    • 4 ½ cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)
    • 1 (15-ounce) can pumpkin

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; ...

View full recipe at My Recipes

Comments

Variations on Pumpkin Bread Pudding

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    • 1 cup heavy cream
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    • 1/2 cup sugar
    • 1/2 cup whole milk
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