Pumpkin Pie Bread Pudding Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Perfect for brunch or dessert, this is an ideal casserole for holiday time. It uses leftover ingredients from other holiday recipes – canned pumpkin, bread, coconut and pecans.

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Servings:

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)

Directions

PREP

15 mins

COOK

40 mins

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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