Pumpkin-Maple Bread Pudding

Pumpkin-Maple Bread Pudding
Pumpkin-Maple Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Butter flavored cooking spray

  • 1

    (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes

  • 1/2

    cup chopped pecans

  • 1 1/4

    cups milk

  • 1/2

    cup cream

  • 4

    eggs

  • 2

    teaspoons pumpkin pie spice (recommended: McCormick)

  • 1/2

    cup real maple syrup

  • 1

    (15-ounce) can solid pack pumpkin (recommended: Libby's)

  • 1

    (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)

  • 1

    teaspoon maple extract (recommended: McCormick)

Directions

Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside. Toss together cubed raisin bread and pecans in the casserole dish; set aside. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator. Preheat oven to 350 degrees F. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding. Serve warm or at room temperature.

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