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Pumpkin Bread Pudding




Source of Recipe


ma


List of Ingredients




Pumpkin Bread Pudding

2 cups milk
2 cups heavy cream
1 cup sugar, divided
1 large loaf pumpkin bread
1 cup toasted pecans, chopped
8 eggs yolks beaten
2 tsp. vanilla
1 cup pumpkin puree
1 Tbps pumpkin pie spice

Butter a non-reactive baking dish-pyrex or corning ware. Toast pecans
in dry skillet on top of range-don't let them burn. Warm milk, cream
and ½ cup sugar together. Cut bread into 1" cubes. Arrange in
buttered baking dish. Sprinkle pecans around dish. In a mixing bowl,
combine eggs, remaining sugar, vanilla, pumpkin puree and spices.
Whisk warm milk into egg mixture. Pour over the bread and let stand
for 15 minutes. Cover with foil and bake in a hot water bath at 300
degrees for 1 to 1-1/4 hour until set. Remove foil after 1st ½ hour.
Serve warm with whipped cream.

Recipe