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6 cups |
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day-old baguette or other crusty bread, cubed |
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1.5 L |
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2 tbsp |
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Lactantia Salted Butter |
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25 mL |
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1 1/2 cups |
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pumpkin purée |
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375 mL |
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1/3 cup |
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light brown sugar |
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75 mL |
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1/3 cup |
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pure maple syrup |
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75 mL |
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1/2 tsp |
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ground cinnamon |
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2 mL |
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1/4 tsp |
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fine salt |
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1 mL |
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2 |
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large eggs |
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2 |
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2 cups |
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Beatrice 2% Milk |
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500 mL |
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1 cup |
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Balderson Mild Cheddar,
coarsely grated plus extra for sprinkling |
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250 mL |
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1/2 cup |
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pecan pieces, lightly toasted, plus extra for sprinkling |
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125 mL |
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- • Preheat oven to 350°F (180°C).
- • Grease an 8-inch (20 cm) square pan.
- • Toss cubed bread with melted butter in a large bowl.
- • In another bowl, whisk pumpkin, brown sugar, maple syrup, cinnamon and salt.
- • Whisk eggs and milk into pumpkin mixture.
- • Pour over bread.
- • Stir and let sit for 15 minutes to soak in.
- • Stir in grated cheese and pecan pieces, and pour into prepared dish.
- • Cover dish with parchment paper, then foil, and bake for 50 minutes.
- • Remove cover and sprinkle with extra cheese and pecan pieces.
- • Bake for 10 to 15 minutes more, until centre springs back when pressed.
- • Let bread pudding cool for 15 minutes before serving.
Serves 6.
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