Pumpkin Bread Pudding with Raisins |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust. Ingredients:
3 eggs |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 cups milk |
1 can (12 ounces) evaporated milk |
1 cup sugar |
2 tablespoons butter, melted |
1-1/4 teaspoons ground cinnamon |
1/2 teaspoon ground ginger, optional |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
6 slices bread, cubed |
3/4 cup raisins |
1/2 cup pecans, chopped |
whipped cream |
Directions:
1. In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins.
2. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve with whipped cream. Refrigerate leftovers. Yield: 10 servings.
|
|