Pumpkin Bread Pudding

Pumpkin Bread Pudding Recipe

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Diane Carter

By
@srndpty2000

Adapted from a Betty Crocker recipe

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

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  • 1 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1 1/2 c
    half and half
  • 1 tsp
    vanilla
  • 1 can(s)
    pumpkin
  • 3
    eggs
  • 1/4 c
    butter
  • 6 c
    bread cubes (cinnamon or cinnamon raisin) about 8 slices
  • 1/2 c
    raisins
  • 1/2 c
    pecans, in pieces
  • 16
    pecan halves

How to Make Pumpkin Bread Pudding

Step-by-Step

  1. Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. (I used a 9x13" rectangular pan)
  2. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Printable Recipe Card

About Pumpkin Bread Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Bread
Regional Style: English




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