MAPLE-PECAN BREAD PUDDING Dating to the 1800s, bread puddings were commonly made to use up stale bread. Today they're still a delicious treat, fixed with a wide range of ready-made breads. 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

Preheat oven to 350°F.

Place bread cubes in a 15 x 10 x 1-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until toasted, stirring twice. Reduce oven temperature to 325°F.

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°F oven about 35 minutes or until a knife inserted near centers comes out clean. Cool slightly.

Meanwhile, combine orange juice, syrup, allspice, cloves, and cinnamon in a small saucepan. Heat to boiling; reduce 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.

1 Serving: Calories: 543, Fat: 21g (Saturated: 8g), Cholesterol: 193mg, Sodium: 297mg, Carbohydrate: 79g, Protein: 11g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]