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Pumpkin Bread Pudding




Source of Recipe


RECIPE ROSS


List of Ingredients




8 oz. French bread, torn into small pieces, about 5 cups
2 cups half-and-half, half milk and half cream
3 large eggs
2/3 cup each granulated sugar, brown sugar
1 can (15 oz.) pumpkin purèe
1 cup dried cranberries
3 tbsp. melted butter or margarine
1 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, ground ginger
1 tsp. vanilla
optional: cinnamon-sugar, optional
.


Recipe



Heat oven to 350°F (175ºC). Butter an 11x7" baking dish. In a bowl, cover torn bread with 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 prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake 45 - 60 minutes, until set. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream or vanilla ice cream. Makes 8 servings.