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Pumpkin pecan bread pudding

Servings:
Makes 6 to 8 servings.
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Ingredients

For the pumpkin pecan mixture:
  • 2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/3 cup maple syrup
For the bread pudding:
  • 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.