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Bread pudding made with pumpkin, maple syrup and fall spices!
Preheat your oven to 325°F. Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
Bake the bread cubes at 325°F for 20 minutes, using a spatula to turn the cubes after 10 minutes.
While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and spices until combined.
Once the cubes are toasted, remove the pan from the oven and place the bread in a greased 9×13 baking dish.
Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
Top with the chopped pecans and remaining 1 cup of brown sugar.
Bake the bread pudding at 325°F for 50-60 minutes, or until the bread pudding is completely set.
Remove it from the oven and let it cool slightly before enjoying!
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