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Thanksgiving: Pumpkin Bread Pudding

Source of Recipe


From "An American Bounty"



List of Ingredients



• 7 slices whole-grain bread, cubed
  
• 2 cups milk
  
• 4 whole eggs
  
• 1 cup sugar
  
• 1½ cups cooked, puréed pumpkin (fresh or canned)
  
• ½ cup raisins
  
• ½ tsp ground cinnamon
  
• 1/8 tsp ground cloves
  
• 1/8 tsp freshly grated nutmeg
  
• 1/8 tsp ground allspice
  






Instructions



1. Preheat the oven to 350° F.
   Place the bread cubes on a baking sheet to toast for 10 to 12 minutes. Lightly butter a 2-quart casserole or baking dish.
   
   
2. Beat together the milk, eggs, and sugar in a large bowl until thoroughly blended. Add the bread cubes to the mixture and stir to moisten evenly. Set aside for 15 minutes. Combine the pumpkin, raisins, cinnamon, cloves, nutmeg and allspice, and stir into the bread mixture. Pour into the prepared casserole and cover with foil or parchment paper. Place the casserole in a larger baking pan, and add enough hot water to come up to the level of the pudding.
   
   
3. Bake in the preheated oven for 30 minutes.
   Remove the cover, and continue baking for 15 minutes, or until pudding is completely set and the top is lightly browned.
   
   Makes 8 servings.