The Pioneer Woman Tasty Kitchen
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Pumpkin Maple Nut Bread Pudding

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Level: Easy

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Description

Bread pudding made with pumpkin, maple syrup and fall spices!

Ingredients

  • 10 cups Bread, Cubed (any Kind Of Bread, Preferably French Bread)
  • 3 cups Pumpkin Puree
  • 2 cups Milk
  • 4 whole Eggs
  • 1-½ cup Brown Sugar, Divided
  • ½ cups Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 3 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Ground Cloves
  • 1 cup Pecans, Roughly Chopped

Preparation

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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