SharonT
Sous Chef
This turned out even better than I thought it might... I think chopped pecans would make it even better...
Pumpkin Bread Pudding
1 pound French bread, cut into 1-inch cubes
1 quart half-and-half
6 large eggs
1 cup granulated sugar
1 cup brown sugar
1 large can (29 ounces) pure pumpkin
2 cups golden raisins or dried cranberries
1 stick butter, melted
3 teaspoons pumpkin pie spice
2 teaspoons vanilla
Butter 10 x 15-inch baking dish. Heat oven to 350°.
Pour half and half over bread cubes; set aside. In another bowl, combine eggs, sugars, pumpkin, raisins, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Bake for 45 minutes or more until set.
Serve with whipped cream or ice cream or favorite dessert sauce.
Serves 16.
Pumpkin Bread Pudding
1 pound French bread, cut into 1-inch cubes
1 quart half-and-half
6 large eggs
1 cup granulated sugar
1 cup brown sugar
1 large can (29 ounces) pure pumpkin
2 cups golden raisins or dried cranberries
1 stick butter, melted
3 teaspoons pumpkin pie spice
2 teaspoons vanilla
Butter 10 x 15-inch baking dish. Heat oven to 350°.
Pour half and half over bread cubes; set aside. In another bowl, combine eggs, sugars, pumpkin, raisins, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Bake for 45 minutes or more until set.
Serve with whipped cream or ice cream or favorite dessert sauce.
Serves 16.