pumpkin eggo custard pudding
Oh boy ! So good---this was enjoyed by my son, who could have eaten the whole dishful, since pumpkin is his favorite; this was also enjoyed by the rest of my family and neighbor...
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yield
12 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For pumpkin eggo custard pudding
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12 sliceeggo home style waffles, partially frozen
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12 ozcan evaporated milk
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3/4 cheavy cream,milk or eggnog
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15 ozcan 100% solid pumpkin
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4 lgeggs
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1 1/4 cbrown sugar, not packed
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2 tspground cinnamon, more if desired
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1/4 tspeach ground cloves,ground ginger and allspice
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1/2 tspanise extract, do not omit
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1 jarcaramel ice cream topping
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garnishwhipped topping and chopped pecans
How To Make pumpkin eggo custard pudding
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1Preheat oven to 350^. Spray a 9x13 baking pan or 2 quart baking dish with non stick spray; set aside.
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2On your cutting board ,cut up the waffles with a sharp knife 4 down and 4 across. Set aside.
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3In a large bowl, whisk together all the ingredients except the eggo's, caramel topping and nuts. Mix well.
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4Stir the eggo's into the batter. Let stand for 10 minutes. Spoon carefully into the prepared baking dish.
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5Bake for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.
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6Serve warm and top with caramel sauce, whipped topping and nuts. Note: Store uneaten portion covered in refrigerator, warm slightly in microwave for that just baked taste...enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Eggo Custard Pudding:
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