Pumpkin Bread pudding






5 1/2 – 7 cups 1-inch challah bread cubed
1/3 cup toasted pecans
1 (15 oz) can pumpkin puree
pinch of salt
1/3 cup raisins
1 cup heavy cream
1 cup evaporated milk
2 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 tablespoon almond extract


Cut the challah bread into cubes. Add bread cubes, raisins, and pecan to a baking dish.
To make the custard, add eggs, cream, carnation milk, vanilla extract, almond extract, pumpkin puree salt, sugar, and spices to a medium bowl and whisk until combined.
Pour the custard over the bread cubes then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed. Let cool and then drizzle with maple syrup and top with a couple of pieces of toasted pecans