Pumpkin Bread Pudding
5 cstale italian or french bread ( must be this type so the texture is right) torn into small pieces.
2 chalf and half
2/3 ceach! of brown and white sugar
1 (15 oz.) can(s)mashed pumpkin
3/4 cgolden or regular raisins
3 Tbspmelted butter
1 tspground cinammon
1/2 tspeach of nutmeg, cloves
1 tspvanilla extract
How to Make Pumpkin Bread Pudding
- Butter 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.