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Pumpkin Bread Pudding with Cinnamon Whip




Source of Recipe


Post Gazette


Recipe Introduction


Pumpkin Bread Pudding with Cinnamon Whipped Cream


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.