Pumpkin Bread Pudding

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Ready In: 70 Minutes

Servings: 10

I made this bread pudding for the first time this year for our annual family reunion and everyone loved it. It's a nice change from the traditional bread pudding recipes. It also travels very well!

Ingredients:

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup canned pumpkin puree (not pie mix)

1 cup white sugar

1/4 teaspoon salt

1 1/2 teaspoons rum extract or 1 tablespoon dark rum

1/4 teaspoon ground nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 tablespoons butter, cold and cut into pieces

vanilla ice cream (0ptional)

sweetened whipped cream (optional)

Directions:

1. Preheat the oven to 350. Grease a 13x9x2 inch baking pan. Dry out the bread cubes on a cookie sheet in the oven for about 10 minutes (do not toast them). Place the bread crumbs in the bottom of the baking pan. In a large bowl whisk together everything else except the butter. Pour the mixture over the bread cubes. Let it sit about 10 minutes until the bread is fully soaked. Dab the butter over the top. Bake 40-50 minutes or until the pudding is set in the center but not dried out. Let cool and serve with vanilla ice cream and whipped cream if desired.

By RecipeOfHealth.com