Pumpkin and Bread Pudding

★★★★★ 1 Review
debaylady avatar
By Win Spicer
from Frankford, DE

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!

serves 4-6
prep time 10 Min
cook time 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
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How To Make

  • 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.

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