Pumpkin-Maple Bread Pudding (Sandra Lee)

Prep Time: 12 Minutes

Cook Time: 70 Minutes

Ready In: 82 Minutes

Servings: 10

Ingredients:

butter flavored cooking spray

1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes

1/2 cup chopped pecans

1 1/4 cups milk

1/2 cup cream

4 eggs

2 teaspoons pumpkin pie spice (recommended: mccormick)

1/2 cup real maple syrup

1 (15-ounce) can solid pack pumpkin (recommended: libby's)

1 (4.5-ounce) jar brandied hard sauce (recommended: crosse and blackwell)

1 teaspoon maple extract (recommended: mccormick)

Directions:

1. Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
2. Toss together cubed raisin bread and pecans in the casserole dish; set aside.
3. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
4. Preheat oven to 350 degrees F.
5. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
6. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
7. Serve warm or at room temperature.

By RecipeOfHealth.com