Saturday, April 24, 2010

Pumpkin Bread Pudding

My father loves bread pudding and I seemed to inherit the taste. One Thanksgiving I was making bread pudding and I saw a canned of pumpkin in the cabinet and decided to give it a try. This is a great fall treat, but I love it all year long.

Pumpkin Bread Pudding

1 c Heavy Cream
½ c Milk
1 15-ounce Can Pure Pumpkin
1 cup (packed) plus 2T Brown Sugar
2 large Eggs
1 ½ t Ground Cinnamon
½ t Ground Nutmeg
¼ t Ground Ginger
1/8 t Ground Allspice
¼ t Salt
1/8 t Ground Cloves
1 ½ t Vanilla Extract

1 Loaf Cinnamon Swirl Bread or Raisin Bread
½ c Raisins (optional)

Preheat oven to 350°F

Cut bread into 1/2 inch cubes, set aside.
Whisk heavy cream, milk, pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, allspice, salt cloves and vanilla extract in large bowl to blend.

Fold in bread cubes.
Stir in golden raisins.

Transfer mixture to 11x7-inch glass baking dish.
Let stand 15 minutes.

Bake pumpkin bread pudding 40 minutes or until tester inserted into center comes out clean.

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