pumpkin bread pudding

Name: Pumpkin Bread Pudding
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: English
Ingredients: 1 cup(s) brown sugar, firmly packed; 1 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) salt; 1 1/2 cup(s) half and half; 1 teaspoon(s) vanilla; 1 can(s) pumpkin; 3 - eggs; 1/4 cup(s) butter; 6 cup(s) bread cubes (cinnamon or cinnamon raisin) about 8 slices; 1/2 cup(s) raisins; 1/2 cup(s) pecans, in pieces; 16 - pecan halves

18 Pinches

Diane Carter

The Villages, FL

Updated on Oct 19, 2015

Adapted from a Betty Crocker recipe

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prep time 20 Min

cook time 50 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make pumpkin bread pudding

Step 1

Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. (I used a 9x13" rectangular pan)

Step 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.
Step 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.
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