Recipe corner: Pumpkin-pecan bread pudding

By County Living Fall Baking Submitted by Mary Bailey

This bread pudding has all the flavors of fall.

Pumpkin-pecan bread pudding

Cooking spray

3/4 cup pure pumpkin puree

2 large eggs

1 cup milk

1/2 cup heavy cream

1/2 cup packed dark brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

7 cups day-old brioche cut into 1-inch cubes

1/2 cup pecan halves, roughly chopped

Preheat oven to 350F with rack in middle position. Grease an 8-inch baking dish with cooking spray.

Whisk together pumpkin, eggs, cream, milk, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.