Pumpkin Bread Pudding
Ready In: 1 hr 20 mins
Serves: 8
Yields: 1 bread pudding
Ingredients
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 3 cups milk
- 1 teaspoon vanilla
- 1 (15 ounce) can pumpkin
- 3 eggs
- 6 cups bread cubes
- 1⁄2 cup currants
- 1⁄2 cup chopped pecans
- 16 pecan halves
- cream or ice cream, if desired
Directions
- Heat oven to 350 degrees F.
- Grease bottom and sides of springform pan, 10x3 inches.
- 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.
- Bake 50 to 60 minutes or until knife inserted comes out clean. Let stand 10 minutes; remove side of pan.
- Serve warm with cream. Refrigerate and leftover pudding.
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