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    Desserts: Pumpkin Bread Pudding with Cinnamon Whipped Cream

    Source of Recipe

    Post Gazette, posted to recipecircus by adraxlir

    List of Ingredients

    2 1/4 cups half-and-half
    2 cups pure pumpkin
    1 cup plus 2 1/2 tablespoons dark or light brown sugar (we used the light)
    2 large eggs
    2 teaspoons pumpkin pie spice
    2 teaspoons vanilla extract
    10 cups 1/2-inch bread cubes, see note
    1/2 cup golden raisins, optional

    Recipe

    Preheat oven to 350 degrees.

    In a large bowl, whisk together the half-and-half,pumpkin, brown sugar, eggs, pumpkin pie spice and vanilla. Fold in the bread cubes, then fold in the raisins. Pour bread pudding into a 9-by-12-inch glass dish. Let the pudding stand for about 15 minutes. Bake until tester comes out clean (about 30 minutes).

    Note: We used Italian, but French would work just as well.

    Cinnamon Whipped Cream
    2 cups heavy cream
    1/2 cup powdered sugar
    1 teaspoon cinnamon
    1/2 teaspoon Grand Marnier, optional

    Whip the cream. Stir in the powdered sugar, cinnamon and Grand Marnier. Place a dollop of whipped cream on each serving of the pumpkin bread pudding.

 

 

 


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