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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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.
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