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Harvest Bread Pudding




Source of Recipe


Submitted by Diane


Recipe Introduction


Member's Notes: This recipe is so wonderful, I make it several times at this time of year! You can modify the ingredients to make it low-fat by using non-fat milk. To make it super rich, I use heavy cream instead of milk and cinnamon rolls instead of bread. This recipe makes five to six servings and is excellent doubled


List of Ingredients




8 to 10 slices cinnamon-raisin bread, crust removed (or use cinnamon rolls)
3 eggs
1 can (16 ounces) solid-pack pumpkin
2 c. milk (or non-fat milk or heavy cream)
3/4 cup sugar
1/2 tsp. cinnamon
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/2 c. raisins (optional)
whipped cream



Recipe



Place bread or cinnamon rolls on baking sheet, bake in preheated oven at 350 degrees for five minutes or until dry.
Remove from oven, cool, cut or break into one-inch cubes (should measure about four cups) and set aside.
In a large mixing bowl, beat eggs, add pumpkin, milk (or cream), sugar, cinnamon, pumpkin-pie spice and salt; mix well.
Stir in bread cubes and allow to sit five minutes.
Stir in raisins (optional). You can refrigerate at this point for a couple hours.
Turn mixture into a buttered 1 1/2-quart baking dish and bake at 350 degrees for one hour, 20 minutes or until knife inserted into center comes out clean.
Serve warm. Top with whipped cream.