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Pumpkin Bread Pudding

Prepare oven according to Mugnaini’s Baking Environment, 450-550˚F


12 ounces French bread, cut into 1 inch cubes
2 cups half and half
4 large eggs
1 cup granulated sugar
1 cup maple syrup
1 can, 15 oz. pumpkin (not pumpkin pie filling)
1/2 cup toasted pecans, coarsely chopped
3 tablespoons melted butter, plus extra to grease the pan
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon vanilla extract


2 tablespoons granulated sugar
1 teaspoon ground cinnamon


Butter a 9×9 or 10×10 pan, set aside. Place the bread cubes in a large bowl and cover with the half and half. Press down lightly to submerge the bread.

In another bowl combine the eggs, sugar, maple sugar, pumpkin, pecans, cinnamon, nutmeg, ginger, salt and vanilla. Whisk to combine. Pour the pumpkin mixture over the bread and gently fold to combine. Pour into the prepared pan.

Topping: In a small bowl combine the sugar and cinnamon for the topping. Sprinkle the topping over the bread pudding. Place into the oven and bake for 35–40 minutes or until the center is set, rotating half way through.

Serve with whipped cream or vanilla ice cream.

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