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Pumpkin Bread Pudding Recipe

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

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
4 cups lightly packed day-old Italian bread, cut into about 1-inch cubes.
2 eggs
1 egg white
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/4 cups canned pumpkin puree
1 12- ounce can evaporated skim milk
1 cup 1% milk
1/4 raisins
Vanilla ice cream or frozen yogurt (optional)

Directions:
Directions:
In a large mixing bowl beat eggs, egg white, sugar, cinnamon, ginger, nutmeg and cloves until smooth. Gradually beat in pumpkin, evaporated milk and 1% milk. Add bread cubes; mix gently with a large spoon and press bread down into liquid. Let stand 10 minutes, pressing down on bread occasionally. Preheat oven to 350.
Pour mixture into a 9-inch square pan; sprinkle raisins on top. Bake 40 minutes or until a knife inserted 2 inches from the edge comes out clean. Serve warm or at room temperature with ice cream or frozen yogurt, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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