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Maple-Pecan Bread Pudding

Makes: 4 servings
Prep 25 mins Bake 350°F 35 mins
Maple-Pecan Bread Pudding
  • 4  cups  French bread cubes
  • 3  eggs, beaten
  • 1 1/2  cups  half-and-half or light cream
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla
  • 1  teaspoon  finely shredded orange peel
  • 1/2  cup  orange juice
  • 1/2  cup  maple syrup or maple-flavor syrup
  • 1/2  teaspoon  whole allspice
  • 1/4  teaspoon  whole cloves
  • 1  3-inch piece  stick cinnamon
  • 1/3  cup  small pecan halves, toasted

1. Preheat oven to 350 degrees F.

2. Place bread cubes in a 15x10x1-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until toasted, stirring twice. Reduce oven temperature to 325 degrees F.

3. Stir together beaten eggs, half-and-half or light cream, sugar, vanilla, and orange peel in a medium mixing bowl just until combined. Divide bread cubes evenly among four 8- to 10-ounce au gratin dishes or individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake in the 325 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Cool slightly.

4. Meanwhile, combine orange juice, syrup, allspice, cloves, and cinnamon in a small saucepan. Heat to boiling heat. Cover and simmer 10 minutes. Remove spices with a slotted spoon. Simmer, uncovered, about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan halves. Cool slightly. Spoon sauce over warm bread pudding. Serve immediately. Makes 4 servings.

Nutrition Facts (Maple-Pecan Bread Pudding)
  • Servings Per Recipe 4,
  • cal. (kcal) 543,
  • Fat, total (g) 21,
  • chol. (mg) 193,
  • sat. fat (g) 8,
  • carb. (g) 79,
  • fiber (g) 1,
  • pro. (g) 11,
  • vit. A (RE) 196,
  • vit. C (mg) 17,
  • sodium (mg) 297,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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