pumpkin and bread pudding
(1 RATING)
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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prep time
10 Min
cook time
40 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 - eggs, slightly beaten
- 1 teaspoon vanilla
- 1 cup milk
- 1 cup mashed pumpkin
- 2 cups stale bread, torn
- MIX TOGETHER
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- - a dash of nutmeg
How To Make pumpkin and bread pudding
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Step 1In a medium bowl, mix together sugar, salt, beaten eggs, vanilla, and milk. Stir well.
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Step 2Add pumpkin and stir to blend.
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Step 3Add bread crumbs and stir well. Pour in greased 1 1/2 quart casserole.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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