"The belly rules the mind."--Spanish Proverb

Pumpkin Bread Pudding Recipe

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This recipe for Pumpkin Bread Pudding, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Wilbourne
Added: Sunday, March 11, 2007


2 C. half-and-half
1 (15 ounce) can of pumpkin
1 C. plus 2 T. packed dark brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. vanilla
10 C. egg bread cut into 1/2 inch squares
1/2 C. golden raisins


1 1/4 C. packed dark brown sugar
1/2 C. unsalted butter
1/2 C. whipped cream
powdered sugar

Wisk together the first seven ingredients. Fold into bread cubes. Stir in raisins. Pour into 11x7 glass dish. Let stand for 15 minutes. Bake at 350 degrees for 40 minutes.

Prepare sauce: Melt butter in pan. Wisk in sugar and cream until sugar dissolves -- about three minutes.

Sift powdered sugar over pudding. Pour sauce over all.




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