|
Pumpkin Bread Pudding
SUBMITTED by Grandma T.
5 large eggs
1 1/2 cups canned pure pumpkin
3 cups milk (can use light cream)
½ cup butter or margarine, melted
1 cup brown sugar
1 teaspoon pure vanilla extract
1 ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
10 cups day-old bread, cubed
1 cup raisins, optional
Grease 9 x 13 inch glass baking dish. In a large bowl, whisk
together the eggs, pumpkin, milk, butter, sugar, vanilla,
spices, and salt. Add the bread cubes and raisins and toss to
coat, making sure all the bread cubes are coated with the
custard. Pour into pan and bake in 350 degree pre-heated oven
for about 25-30 minutes or until a toothpick inserted in the
center comes out clean. Serve warm or cooled with a vanilla
sauce, ice cream or whipped topping.
Note: If this is too much for one pan, use another small pan
too.
|
|
