Pumpkin Bread Pudding

Submitted by Lizzie_Rodriquez

"Toasted pecans maple syrup adorn this dessert that's reminiscent of pumpkin pie. Using egg-rich challah bread rather than French bread yields a richer flavor."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 1⁄4 cups 2% milk
• 1⁄2 cup sugar
• 1⁄2 teaspoon pumpkin pie spice
• 3 large eggs, lightly beaten
• 15 ounces canned pumpkin
• 4 1⁄2 cups egg bread, preferably challah style, cut into 1/2-inch cubes
• nonstick cooking spray
• 1⁄2 cup maple syrup
• 1⁄4 cup pecans, chopped, 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 degrees.
3. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 degrees 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 table spoon syrup and 1 1/2 teaspoons pecans.

Reviews

[karen]

Though I did enjoy this dish, I can only give it 3 stars because it turned out much more like pumpkin pie filling with a little bread mixed in than bread pudding. I added a lot of extra bread, almost twice as much, and it still didn't seem to have enough in the end. Maybe it is just that the filling didn't absorb into the bread. I still enjoyed it and finished it off, but I wouldn't make it again if I was looking for bread pudding.