Thursday, September 17, 2009

Pumpkin Bread Pudding

Bread pudding is always a welcome addition to any dessert table. This pumpkin version is quintessentially Autumn and a natural variation on the classic recipe. Bread pudding is too rich for some on it's own and is often served with a creme Anglaise sauce, whipped cream or ice cream. Enjoy!

Pumpkin Bread Pudding

1 loaf white bread, torn into pieces
30 oz canned pumpkin
1/4 cup brown sugar
2 teaspoons pumpkin pie spice
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk
4 eggs, beaten
1 cup milk


In a large bowl combine all ingredients except bread and whisk until well blended. Place bread pieces into a greased 13x9 glass baking dish. Pour pumpkin mixture over bread. Toss until all pieces of bread are moistened. Let sit for 30 minutes before baking. Bake at 350 degrees for 45 minutes. Serve warm.

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