Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: 1 14 cups 2% milk; 12 cup sugar; 12 teaspoon pumpkin pie spice; 3 large eggs, lightly beaten; 15 ounces canned pumpkin; 4 12 cups egg bread, preferably challah style, cut into 1/2-inch cubes; nonstick cooking spray; 12 cup maple syrup; 14 cup pecans, chopped, toasted

9 ingredients

9 steps

Ingredients

1 14 cups 2% milk
12 cup sugar
12 teaspoon pumpkin pie spice
3 large eggs, lightly beaten
15 ounces canned pumpkin
4 12 cups egg bread, preferably challah style, cut into 1/2-inch cubes
nonstick cooking spray
12 cup maple syrup
14 cup pecans, chopped, toasted

Directions

1

Combine first 5 ingredients in a large bowl, stirring well with a whisk.
2

Add bread, tossing gently to coat.
3

Spoon mixture into an 8-inch square baking dish coated with cooking spray.
4

Cover with foil; chill 30 minutes or up to 4 hours.
5

Preheat oven to 350 degrees.
6

Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch.
7

Bake, covered, at 350 degrees for 25 minutes.
8

Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
9

Serve each bread pudding piece warm with about 1 table spoon syrup and 1 1/2 teaspoons pecans.