Pumpkin Bread Pudding

1 1/4 cups 2% reduced-fat milk

1/2 cup sugar

1/2 teaspoon pumpkin-pie spice

3 large eggs, lightly beaten

1 (15-ounce) can pumpkin

4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)

Cooking spray

1/2 cup maple syrup

1/4 cup chopped pecans, toasted

Preparation

• Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
• Preheat oven to 350°.
• Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

Cooking Light
NOVEMBER 2002

http://kbandwhitesnakeshome.blogspot.com/2011/10/simply-delish-chicken-with-pine-nut.html