| | Directions | 1. Preheat oven to 350°F. 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 cubes; toss to coat well. Pour into greased 13x9-inch baking dish. Sprinkle evenly with coconut and pecans.
2. Bake 35 to 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 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Pumpkin Pie Spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. |
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12
|  | | Ingredients | | - | | 4 eggs |
| - | | 1 cup sugar |
| - | | 1 cup canned pumpkin |
| - | | 1 tablespoon McCormick® Pumpkin Pie Spice |
| - | | 1 tablespoon McCormick® Pure Vanilla Extract |
| - | | 3 cups milk |
| - | | 7 cups challah, French or Italian bread cubes |
| - | | 1 cup flaked coconut |
| - | | 1 cup chopped pecans |
| - | | Spiced Maple Syrup (recipe follows) |
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| | Nutrition (per serving) | Calories: 384 Calories
Fat: 12 Grams
Protein: 9 Grams
Cholesterol: 75 Milligrams
Carbohydrates: 60 Grams
Sodium: 258 Milligrams
Fiber: 3 Grams
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