Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
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

9 ingredients

3 steps

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

Directions

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.
2

Preheat oven to 350°.
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.