Pumpkin Bread Pudding


1 1/4  cups  milk
1/4  cup  brown sugar
1/4 cup white sugar
1  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



1. Preheat oven to 350 degrees F.

2. Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat.

3.  Spoon mixture into an 8-inch square baking dish coated with cooking spray.

4. Cover with foil; chill 30 minutes or up to 4 hours.

5. 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 degrees F for 25 minutes.

6. 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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