Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light November 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; calories from fat 23%; fat 7g; saturated fat 1.7g; mono fat 3.1g; poly fat 1.4g; protein 7.5g; carbohydrates 46.1g; fiber 3.3g; cholesterol 97mg; iron 1.8mg; sodium 186mg; calcium 117mg.
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