Nutty Mapley Pumpkin Chocolate Chip Bread Pudding
Cold, clear winter’s day with a stale loaf of bread on the counter? Leftover pumpkin from Thanksgiving? Just enough chocolate chips from a cookie project left in the bottom of the freezer? Bag of almonds and maple syrup? Sounds like bread pudding to me…
Pumpkin Bread Pudding
serves 6-10 (depending on how you slice it)
1 1/4 cups milk (I used whole, but 2 percent would work, or you could be really decadent and use half and half or cream)
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon pumpkin pie spices
3 large eggs, lightly beaten
1 15 oz can pumpkin puree
2 1/4 cups cubed challah (you can use any bread that you have laying around)
2 1/4 cups cubed croissants
1/2 cup maple syrup
1/2 cup chopped nuts of your choice (I used slivered almonds)
1. Combine first 8 ingredients in a bowl and stir well. Spoon into an 8×8 baking dish and let sit for at least 30 minutes, preferably several hours.
2. Preheat oven to 350 degrees, and place the baking dish into a 9×13 inch pan filled with 1 inch of water. Cover with foil and bake for 25 minutes, then uncover it and bake another 10 minutes.
3. Serve with a drizzle of maple syrup, nuts, and nice vanilla ice cream.