Pumpkin Bread Pudding

Photo: Karry Hosford

If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Topping the warm bread pudding with maple syrup and toasted pecans is pure genius.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 7.5g
  • Carbohydrate: 46.1g
  • Fiber: 3.3g
  • Cholesterol: 97mg
  • Iron: 1.8mg
  • Sodium: 186mg
  • Calcium: 117mg

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

Preparation

  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.
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