Pumpkin Bread Pudding with Maple Drizzle and Whipped Topping

1¼ cups 2% reduced fat milk
½ cup sugar
1 tsp DLM Pumpkin Pie Spice, divided
3 large eggs, lightly beaten
(1) 15-oz can pumpkin
4½ cups 1/2-inch cubed Artisan French Boule Bread (about 8 oz)
Cooking spray
½ cup sour cream
2 Tbsp brown sugar, packed
1 cup whipped cream
¼ cup DLM 100% Pure Maple Syrup

Preheat oven to 350°F. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat making sure all liquid has been absorbed. Spoon mixture into large cupcake/muffin liners that have been coated with cooking spray, filling 2/3 full. Bake for 35 minutes or until a knife inserted in center comes out clean. Meanwhile, mix sour cream, brown sugar, and remaining pumpkin pie spice until blended. Stir in whipped

cream. To serve, drizzle syrup over muffins and top with sour cream mixture.

Makes 8 servings
Prep Time: 15 Minutes

Per serving: 266 calories; 6g total fat; 4g saturated fat; 10mg cholesterol; 230mg sodium; 46g total carbohydrates; 3g dietary fiber; 6g protein;

Allergy Warning: Contains MilkContains EggsContains Wheat

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