1 1\/4 C. 2% reduced-fat milk
\n1\/2 C. sugar
\n1\/2 tsp. pumpkin-pie spice
\n3 large eggs, lightly beaten
\n1 (15-oz.) can pumpkin
\n4 1\/2 C. (1\/2-inch) cubed challah or other egg bread (about 8 oz.)
\nCooking spray
\n1\/2 C. maple syrup
\n1\/4 C. chopped pecans, toasted<\/p>\n
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\u00b0. 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\u00b0 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.<\/p>\n
Yield: 8 servings
\nCalories: 273
\nFat: 7g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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;…<\/p>\n