Pumpkin Bread Pudding

Toasted pecans and maple syrup adorn this dessert that's reminiscent of pumpkin pie. Using egg-rich challah bread rather than French bread yields a richer flavor.

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

1. 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.

2. Preheat oven to 350 degrees.

3. 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 degrees 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. Yield: 8 servings.

Calories: 273 (23% from fat); Fat 7 g (sat 1.7g, mono 3.1g, poly 1.4g); Protein 7.5g; Carb 46.1g; Fiber 3.3g; Chol 97mg; Iron 1.8mg; Sodium 186mg; Calc 117mg

"Warm Desserts for Cold Nights"
Article by Jean Patterson
Copyright 2002 by Cooking Light.
Originally published in Cooking Light, November 2002.