Pumpkin Bread Pudding Recipe

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Pumpkin Bread Pudding

Diane Carter

By
@srndpty2000

Adapted from a Betty Crocker recipe

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

1 c
brown sugar, firmly packed
1 tsp
cinnamon, ground
1/2 tsp
nutmeg
1/4 tsp
salt
1 1/2 c
half and half
1 tsp
vanilla
1 can(s)
pumpkin
3
eggs
1/4 c
butter
6 c
bread cubes (cinnamon or cinnamon raisin) about 8 slices
1/2 c
raisins
1/2 c
pecans, in pieces
16
pecan halves

Step-By-Step

1Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. (I used a 9x13" rectangular pan)
2Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
3Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Bread
Regional Style: English