Pumpkin Bread Pudding With Brown Sugar-Yogurt Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Got the recipe from a woman at Church. She says it's a great way to get rid of stale bread, but I just love the way it tastes. She got the recipe from the newspaper, which one I don't know. Ingredients:
12 slices whole wheat bread, cut into cubes (12 cups) |
1 cup sweetened dried cranberries, chopped |
2 (12 fluid ounce) cans evaporated milk |
1 (15 ounce) can pumpkin |
4 large eggs, slightly beaten |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
2 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
2 (6 ounce) containers plain yogurt |
3 tablespoons packed brown sugar |
Directions:
1. For Bread Pudding: Preaheat oven to 350 degrees.
2. Grease 13 x 9 inch baking dish.
3. Combine bread and cranberries in a large bowl.
4. Combine evaporated milk, pumpkin, eggs, sugar, vanilla extract, pumplin pie spice and salt in medium bowl.
5. Pour egg mixture over bread mixture; stir.
6. Pour mixture into prepared baking dish; let stand for 10 minutes.
7. Bake for 45 to 55 minutes or until knife inserted in center comes out clean.
8. Serve warm with Brown Sugar-Yogurt Sauce.
9. For Brown Sugar-Yogurt Sauce: Combine ingredients.
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