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.
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)
1/2 cup maple syrup
1/4 cup chopped pecans, toasted
How to Make It
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 was a nice base to start with. I wanted a breakfast pudding so I used whole-grain bread, added a smattering of spaces (cinnamon, ginger, cloves, nutmeg, and cardamom) and replaced the sugar with powdered stevia. The recommended 1/2 teaspoon of spice was definitely wildly insufficient and on the next round, I would double what I put in.
I basically made this as written, except I used 1 cup milk and 1/4 cup whipping cream. I increased the sugar by 2 tablespoons, and the pumpkin pie spice to 2 teaspoons. Going with others' comments, I used 1" pieces of Hawaiian sweet bread, which worked excellently. My father-in-law from New Orleans thought it was wonderful! My kids are vegan, so we made them a version using 1 cup soy milk, 1/2 cup whole fat coconut milk, 3/4 cup sugar, 3 teaspoons pumpkin pie spice, 2 flax eggs (mix 2 Tbl ground flax into 5 Tbl warm water and let sit), 1 can pumpkin, and 4 1/2 cups sweet french bread. Flavor and texture were excellent in their version, too. I will definitely make it again.
It's a good recipe, but pumpkin bread pudding didn't trip my trigger nearly as much as I expected it to. I think the maple syrup drizzle provides enough sweetness, but without it, I'd find the recipe lacking. The pudding would not be half as good without it and the toasted pecans- they really "make" the dessert.
I made this for Christmas and everyone loved it. I did not use pecans because I don't like them. I made the bread pudding the day before (it did take about 20 minutes longer to cook than the recipe stated). I poked holes in it with a toothpick and poured the maple syrup on top. I kept it in the fridge overnight and the syrup absorbed into the bread pudding by morning but did not make it soggy. I reheated it in the oven right before serving. Very easy to make and so delicious!
Made this dessert for Thanksgiving this year. It was tastey but I didn't take into consideration that the recipe came from Cooking Light so there wasn't much sugar. It wasn't sweet enough for me. I also added cinnamon, nutmeg and allspice to give it a little more flavor. If I were to make it again I would definitely up the sugar.
OMG! Super good, and so easy!Rather than top each serving with maple syrup and pecans, I used a wooden skewer to poke holes in the pudding after baking, and poured the maple syrup over it, and then topped with the toasted pecans. Delicious!
I made quite a few changes to this recipe when I made pumpkin bread pudding, but this was a good base for inspiration. I subbed in 6 slices of cinnamon raisin bread, 4 slices of whole wheat bread, and 1/4 cup pure maple syrup (instead of the sugar). I also tossed in about 1/3 cup raisins, doubled the amount of pumpkin pie spice, and added 1/2 tsp of ground cinnamon to the mix.
This version is perfect as part of a weekend brunch, but also works as a dessert.
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