Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pumpkin Bread Pudding




Source of Recipe


Wilton Enterprises


List of Ingredients




16 slices day-old bread
2 cans (12 oz. each) evaporated milk
1 1/2 cups brown sugar
2 teaspoons pumpkin pie spice
1 can (16 oz.) solid pack pumpkin
6 eggs, lightly beaten
1 cup chopped walnuts
1 cup whipping cream, whipped


Recipe



Preheat oven to 325�F. Grease bottom and sides of two 6 in. Springform Pans. Cut bread into cubes and put into a large mixing bowl. Combine evaporated milk, brown sugar, pumpkin pie spice, pumpkin and eggs in saucepan. Heat over medium heat, stirring constantly until mixture is warm and slightly thickened (about 7 to 8 minutes). Pour warm mixture over bread cubes, stir well an let stand 3 minutes. Stir in walnuts. Divide bread mixture evenly between the two prepared pans. Place pans on a cookie sheet. Bake at 325�F for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a knife inserted near the center comes out clean. Cool 30 minutes in pan, then remove and serve warm or chill to serve later. Garnish with whipped cream piped with tip 21 and additional shopped walnuts. Serve with remaining whipped cream.

YIELD: Makes 12 servings.