pumpkin bread pudding
The flavors of pumpkin pie in a bread pudding. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish.
yield
8 -12
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For pumpkin bread pudding
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1 cbrown sugar, firmly packed
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1 tspground cinnamon
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1/2 tspground nutmeg
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1 tspground ginger
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1/2 tspground cloves
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3 cmilk
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1 tspvanilla extract
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1 can(15 ounce) pumpkin puree (not pie filling)
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3 lgeggs
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6 ccubed bread
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1/2 cdried cranberries
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1/2 cchopped pecans
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16pecan halves
How To Make pumpkin bread pudding
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1Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
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2Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
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3Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
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4Spoon into springform pan. Arrange pecan halves on top of pudding.
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5Bake 50 to 60 minutes or until knife inserted in center comes out clean.
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6Let stand 10 minutes; remove side of pan.
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7Serve warm with whipped cream. Refrigerate any remaining pudding.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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