Pumpkin and Bread Pudding

Pumpkin And Bread Pudding

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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!

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin and Bread Pudding

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.

Printable Recipe Card

About Pumpkin and Bread Pudding

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




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