Pumpkin Bread Pudding

Mikekey *

By
@Mikekey

The flavors of pumpkin pie in a bread pudding. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish.


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Rating:
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Comments:
Serves:
8-12
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1 c
brown sugar, firmly packed
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1 tsp
ground ginger
1/2 tsp
ground cloves
3 c
milk
1 tsp
vanilla extract
1 can(s)
(15 ounce) pumpkin puree (not pie filling)
3 large
eggs
6 c
cubed bread
1/2 c
dried cranberries
1/2 c
chopped pecans
16
pecan halves

Step-By-Step

1Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.

2Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.

3Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.

4Spoon into springform pan. Arrange pecan halves on top of pudding.

5Bake 50 to 60 minutes or until knife inserted in center comes out clean.

6Let stand 10 minutes; remove side of pan.

7Serve warm with whipped cream. Refrigerate any remaining pudding.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American
Hashtags: #Thanksgiving, #Fall