Ingredients
- 2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup maple syrup
- 2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup maple syrup
- 6 cup 1/2-inch cubes egg bread, brioche or panettone
- 2 cup half and half
- 1/2 cup (packed) plus 2 tablespoons light brown sugar
- 2 cup large eggs, plus 2 egg yolks
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoon butter to grease 9-by-13-inch baking dish
- 1 cup leftover cranberry sauce
Preparation
Baking Directions:
To prepare the pumpkin pecan mixture:In a bowl, add the pumpkin, vanilla extract, cinnamon, maple syrup, and any leftover nuts, such as, pecans, walnuts, etc; mix and set aside.
To make the bread pudding:1. Preheat oven to 300 degrees F.
Spread the bread cubes in a single layer on a baking sheet and toast until golden brown.
2.In a large bowl, whisk together the half and half, brown sugar, eggs, cinnamon and vanilla extract.
Fold in the pumpkin pecan mixture then add the toasted bread cubes; mix thoroughly until it's completely blended.
3.Pour into 9-by-13-inch greased baking dish and bake for 40 minutes at 350 degrees F or until a toothpick inserted into the center comes out clean.
4.Remove from oven, let cool slightly, and serve with warm cranberry sauce.