Mmmm..Pumpkin Bread Pudding

ooohh yes!! This weekend’s recipe is a DELISH bread pudding with, of course, PUMPKIN.  Enjoy with ice cream or whip topping. Recipe courtesy of Southernfood.about.com. Makes a good amount, and you can use either french bread or Challah bread (my preference). Here you go!:

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RECIPE

 

  • 8 ounces Challah bread, torn into small pieces, about 5 cups
  • 2 cups half-and-half, or half milk and half cream
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 cup dried cranberries
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
  • cinnamon sugar, optional

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Butter an 11×7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar. Bake for 45 to 60 minutes, or until set. This is always a hit with a big crowd, don’t be surprised if everyone wants to take a BIG whiff of Pumpkin goodness

 

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