Pumpkin-Maple Bread Pudding

Total Time:
2 hr 22 min
Prep:
12 min
Inactive:
1 hr
Cook:
1 hr 10 min

Yield:
10 servings
Level:
Easy

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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