Pumpkin Bread Pudding Recipe
Pampered Chef Recipes

 

Pumpkin Bread Pudding

1 loaf (16oz) raisin bread

1 small orange

1 can (12oz) evaporated milk

1 can (15oz) solid packed pumpkin

1/2 cup plus 3 tbsp sugar, divided

3 eggs

1-1/2 tbsp cinnamon

1/4 cup pecans, chopped

Vanilla frozen yogurt, thawed or frozen whipped topping, thawed

Preheat oven to 400F. Lightly spray a square baker with vegetable oil. Using a knife, slice bread into 1" cubes; set aside. Zest orange to measure 1 tbsp zest; set aside.

Pour evaporated milk into small microwave-cooker; microwave on high 3 minutes or until hot. In a bowl, whisk pumpkin, 1/2 cup sugar, eggs, cinnamon & orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes & remaining pumpkin mixture. Chop nuts; sprinkle evenly over bread. Sprinkle with remaining sugar.

Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping.

Yield: 8 servings





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