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
1-1/2 tbsp cinnamon
1/4 cup pecans, chopped
Vanilla frozen yogurt, thawed or frozen whipped topping, thawed
Preheat oven to 400°F. 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;
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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