pumpkin bread pudding
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- 1 1/4 cup(s) 2% milk
- 1/2 cup(s) sugar
- 3 lg eggs lightly beaten
- 1 - 15 ounce(s) can pumpkin
- 4 1/2 cup(s) cubed challah or other egg bread 1/2 in cubes
- 1/2 cup(s) maple syrup
- 1/4 cup(s) chopped pecans toasted
- cooking spray
- 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.
- Preheat oven to 350°.
- 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.
This recipe is a personal recipe added by doreengrap and has not been tested or endorsed by MyRecipes.
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pumpkin bread pudding Recipe at a Glance
- COURSE: Desserts