Recipe: Pumpkin Bread Pudding

[Guest guest]

A friend just e-mailed me this recipe .... I haven't tried it yet but I will

either tonight or tomorrow FOR SURE! I'll keep y'all posted as to how it

comes out (and what adjustments I make )

*Smile*

Chris (list mom)

 

Pumpkin Pie Soap - Made With Real Organic Pumpkin

Handmade - All Natural - Available For The Holidays Only

http://www.alittleolfactory.com

 

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Pumpkin Bread Pudding

http://www.virtualcities.com/ons/ma/c/mac37028.htm

 

Serve with Caramel Sauce.

 

Ingredients:

5 to 6 cups bread cubes, toasted in

oven

3 cups heavy cream

2 cups milk

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1 pinch allspice

1 pinch salt

1/2 cup honey or light brown sugar

 

4 large eggs

4 extra egg yolks

1 teaspoon vanilla extract

One 15-ounce can of pumpkin puree

(not pumpkin pie mix)

 

Whipped Cream

3/4 cup heavy cream

1 teaspoon vanilla extract

sugar to taste.

 

Preheat oven to 350 degrees. Lightly butter

13 x 9-inch baking pan. Place toasted bread cubes in pan. Combine cream and

milk in large saucepan. Bring to a boil

over medium heat. Take off heat and stir in cinnamon, nutmeg, allspice, salt,

honey or

brown sugar, eggs, egg yolks, vanilla,

and pumpkin (pre-mix all these if you want in mixing bowl prior to adding

to milk and

cream). Pour over bread and combine. Place

this baking pan in a large roasting pan with about one inch of water. Bake

until

set (approximately 45 minutes). You can

test with toothpick.

 

Make sure the pudding is almost done before

beginning the caramel sauce. Take out pudding from oven and remove from

the pan of water. When sauce is just completed,

pour it over the pudding then serve with fresh whipped cream, while warm

if you prefer.

 

Whipped Cream: Chill a bowl in the freezer.

Whip 3/4 cup heavy cream. Add 1 teaspoon vanilla extract and confectioners

sugar to taste.