Pumpkin Bread Pudding(Yields 8 Servings)
- 1 lb. raisin bread loaf
- 1 small orange
- 1 (12 oz.) can evaporated milk
- 1 (15 oz.) solid pack pumpkin
- 1/2 c. plus 3 Tbsp. sugar, divided
- 3 eggs
- 1 1/2 Tbsp. pumpkin pie spice
- 1/4 c. pecans, chopped
- vanilla frozen yogurt or thawed frozen whipped topping (optional)
- Preheat oven to 400u0b0. Slice bread into 1-inch cubes; set aside. Zest orange to measure 1 tablespoon. Pour evaporated milk into a microwave dish and microwave on High for 3 minutes or until hot. In another bowl, whisk pumpkin, 1/2 cup of sugar, eggs, pumpkin pie spice and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. Place half of bread cubes over bottom of a square pan, greased. Pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Chop nuts and sprinkle evenly over bread. Sprinkle remaining 3 tablespoons sugar. Bake 25 to 30 minutes or until set. Let stand for 15 minutes before serving. Serve with frozen yogurt or whipped topping.
raisin bread, orange, milk, solid pack pumpkin, sugar, eggs, pumpkin pie spice, pecans, vanilla frozen yogurt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=59846 (may not work)