Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Spray a baking pan with baking spray and add the
Challah Bread (1)
.
Step 3
In a large bowl, beat the
Eggs (6)
and
1% Low Fat Milk (2 1/2 cups)
until the eggs are mixed. Add the
Canned Pumpkin Purée (1 cup)
,
Vanilla Extract (1/2 Tbsp)
,
Brown Sugar (1/3 cup)
, and
Pumpkin Pie Spice (1 tsp)
and mix until combined. Pour over the bread.
Step 4
In a separate bowl, make the strudel by combining the
All-Purpose Flour (1/2 cup)
,
Brown Sugar (1/2 cup)
,
Kosher Salt (1/4 tsp)
, and
Pumpkin Pie Spice (1/2 tsp)
. Add the
Butter (1/2 stick)
and cut with two forks or a pastry cutter until the butter is in pea-sized chunks. Sprinkle over the bread.
Step 5
Bake for 45 minutes to 1 hour or until set.
Step 6
Serve with
Hazelnuts (to taste)
and
Maple Syrup (to taste)
. Enjoy!
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