Pumpkin Maple Bread Pudding

From Semi-Homemade Cooking 3

• Butter-flavored nonstick cooking spray
• 1 loaf (16-ounce) cinnamon-raisin swirl bread, cut into 1/2-inch cubes, Oroweat
• 1/2 cup chopped pecans, Planters
• 1 1/4 cups milk
• 1/2 cup cream
• 4 eggs
• 2 teaspoons pumpkin pie spice, McCormick
• 1/2 cup real grade A maple syrup
• 1 can (15-ounce) solid pack pumpkin, Libby's
• 1 jar (4.5-ounce) brandied hard sauce, Crosse & Blackwell
• 1 teaspoon maple extract, McCormick

1. Preheat oven to 350 degrees F. Lightly spray a 3-quart casserole dish with butter-flavored cooking spray. Toss together cubed raisin bread and pecans in casserole dish. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour, occasionally pressing bread down into custard. 2. Bake bread pudding in preheated oven for approximately 1 hour, or until knife inserted into the center comes out clean. 3. Remove hard sauce lide and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Heat on HIGH in microwave for 30 to 45 seconds. Remove and stir in maple extract. Drizzle over bread pudding.

• Yields: 10 servings
• Preparation Time: 1 hour 15 minutes