Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding

This was Peter's favorite new addition to Thanksgiving dinner!

Makes 12 servings.
Prep time:  15 minutes
Cook time:  40 minutes

Ingredients:

4 eggs
1 cup sugar
1 cup canned pumpkin
1 Tbsp Pumpkin Pie Spice
1 Tbsp pure vanilla extract
3 cups milk (I used 1/2 milk and 1/2 heavy whipping cream)
7 cups challah, French or Italian bread cubes
1 cup flaked coconut (optional for those of us who can't have it!!)
1 cup chopped pecans (I found sugared pecans which made this even better!!)
Spiced Maple syrup (recipe follows)

Directions:

Preheat oven 350F.  Mix eggs, sugar, pumpkin, pumpkin pie spice, and vanilla in large bowl with wire whisk until well blended.  Stir in milk until well mixed.  Add bread crumbs; toss to coat well.  Pour into greased 13" x 9" baking dish.  Sprinkle evenly with coconut and pecans.

Bake 35 - 40 minutes or until knife inserted in center comes out clean.  Cool slightly on wire rack.  Serve bread pudding with Spiced Maple Syrup.

Spiced Maple Syrup: 

Mix 1 cup  maple syrup, 1 tsp. vanilla extract and 1/4 tsp. pumpkin pie spice in microwavable bowl or measuring cup.  Microwave on high1 minute or until warm, stirring once.

NOTE:  When I tried this as listed, I had a mess on my hands!  There was just too much for the pan and the syrup ran everywhere!  Simple solution - and I will do it first next time... after you cool the bread pudding, stir it up - that adds air pockets that then fill with the syrup.  Without stirring it up, it has a smooth top and the syrup just runs!

YUMMY!!