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. Photo credit: Katie Goodman from Good Life Eats.
15m
PREP TIME
40m
COOK TIME
384
CALORIES
12
INGREDIENTS
Servings: 12
Ingredients
- Pumpkin Pie Bread Pudding
- 4 eggs
- 1 cup sugar
- 1 cup canned pumpkin
- 1 tablespoon McCormick® Pumpkin Pie Spice
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 3 cups milk
-
7
cups
challah bread cubes
![substitution]( "substitution")
Substitutions available
- French or Italian bread cubes
- 1 cup flaked coconut
- 1 cup chopped pecans
- Spiced Maple Syrup
- 1 cup maple syrup
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon McCormick® Pumpkin Pie Spice
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Bread Pudding, 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.
- 3 Meanwhile, for the Spiced Maple Syrup, mix maple syrup, vanilla and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with bread pudding.
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