Print this entry

  Serves 6 Ingredients:
  • 1 ¼ cups milk
  • ¼ cup maple syrup
  • ½ teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cloves
  • 3 large eggs, lightly beaten
  • 1 (15-oz) can pumpkin puree
  • 10 slices Country Hearth Cinnamon Raisin Bread, cubed
  • Whipped cream
Directions: Whisk the first 5 ingredients in a large bowl until well combined. Add the bread and mix gently to coat. Spoon into an 8-inch square baking dish lightly coated with cooking spray. Cover with foil and chill for 4 hours. Preheat oven to 350°. Place pan with bread mixture in a 9 x 13 pan. Add one inch of water. Bake for 25 minutes. Remove foil and bake for 10 minutes more, or until a knife inserted in center comes out clean. Serve warm pudding with freshly whipped cream and a sprinkle of nutmeg.
cinnamon burst pumpkin bread pudding