Pumpkin And Bread Pudding Recipe

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Pumpkin and Bread Pudding

Win Spicer

By
@debaylady

The sweet soul who gave me this recipe is no longer with us, but her recipes enable us to remember her with fond memories of our visits together. While Beulah used fresh pumpkin, it is great with canned pumpkin puree...just don't use pumpkin pie filling. I added a dash of nutmeg simply because I love that spice! You will find this a taste delight!


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Serves:

4-6

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

3/4 c
sugar
1/2 tsp
salt
2
eggs, slightly beaten
1 tsp
vanilla
1 c
milk
1 c
mashed pumpkin
2 c
stale bread, torn

MIX TOGETHER

1/2 tsp
cinnamon
2 Tbsp
brown sugar
a dash of nutmeg

Directions Step-By-Step

1
In a medium bowl, mix together sugar, salt, beaten eggs, vanilla, and milk. Stir well.
2
Add pumpkin and stir to blend.
3
Add bread crumbs and stir well. Pour in greased 1 1/2 quart casserole.
4
Bake in preheated 350 degree oven 40-45 minutes. Minutes before done, remove from oven and sprinkle cinnamon, brown sugar and nutmeg mixture evenly on top. Finish baking.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: Southern