"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Bread Pudding with Pumpkin Cream Recipe

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This recipe for Pumpkin Bread Pudding with Pumpkin Cream, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Hillyer Family
Added: Sunday, April 27, 2008


4 extra large eggs, beaten
1 cup whipping cream
1 cup buttermilk
1 cup pumpkin puree (canned)
cup brown sugar
cup white sugar
T. vanilla extract
dash of salt
T. pumpkin pie spice
loaf egg bread, cut into large chunks
cup pecans, roughly chopped
1 T. butter

Pumpkin Cream Sauce:
1 cup powdered sugar
tsp. cinnamon
1 tsp. vanilla extract
T. melted butter
1 T. pumpkin puree
1 T. milk

Mix together all ingredients above bread. Add bread, mix gently and let soak for 1 hour. Pour into buttered oval casserole dish. Dot with bits of butter, top with pecans and bake in pre-heated oven for 35-40 minutes.




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