1 1/4 C. 2% reduced-fat milk
1/2 C. sugar
1/2 tsp. pumpkin-pie spice
3 large eggs, lightly beaten
1 (15-oz.) can pumpkin
4 1/2 C. (1/2-inch) cubed challah or other egg bread (about 8 oz.)
Cooking spray
1/2 C. maple syrup
1/4 C. chopped pecans, toasted

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 T. syrup and 1 1/2 tsp. pecans.

Yield: 8 servings
Calories: 273
Fat: 7g
Fiber: 3.3g