pumpkin bread pudding
With fall coming soon, my family can't wait for this delicious version of bread pudding!The recipe was originally in a woman's magazine 40 years ago. I still have the worn clipping that my mom cut out.
prep time
20 Min
cook time
50 Min
method
---
yield
6 serving(s)
Ingredients
- 5 cups stale italian or french bread ( must be this type so the texture is right) torn into small pieces.
- 2 cups half and half
- 4 medium - eggs
- 2/3 cup each! of brown and white sugar
- 1 (15 oz.) can mashed pumpkin
- 3/4 cup golden or regular raisins
- 3 tablespoons melted butter
- 1 teaspoon ground cinammon
- 1/2 teaspoon each of nutmeg, cloves
- 1 teaspoon vanilla extract
How To Make pumpkin bread pudding
-
Step 1Butter an 13x9 -inch baking dish. Heat oven to 350°. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, raisins, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Bake for 45 to 60 minutes, or until set.
- 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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