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Pumpkin Bread Pudding

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Pumpkin Bread Pudding

Pumpkin Bread Pudding

Diana Rattray
Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

Ingredients:

  • 8 ounces French bread, torn into small pieces, about 5 cups
  • 2 cups half-and-half, or half milk and half cream
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 cup dried cranberries
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
  • cinnamon sugar, optional

Preparation:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
Serves 8.

Shown with Brown Sugar Sauce
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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Bread PuddingNovember 03, 2009By chefshar
"I recently served this pudding recipe to a group of 50 and I received several compliments. Two people asked for the recipe itself. I changed nothing and it turned out great, plans to serve it again in near future."

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