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Pumpkin Bread Pudding Recipe

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This recipe for Pumpkin Bread Pudding is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º.
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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