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FREE PUMPKIN BREAD PUDDING RECIPE

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As Seen on

Pies & Plates Culinary Academy 2009

New Mexico - Pumpkin Bread
·          8 ounces French bread, torn into small pieces, about 5 cups
·          3 large eggs
·          2/3 cup granulated sugar
·          2/3 cup brown sugar
·          1 can (15 ounces) pumpkin puree
·          1 cup dried cranberries
·          3 tablespoons melted butter
·          1 teaspoon ground cinnamon
·          1/2 teaspoon ground nutmeg
·          1/2 teaspoon ground ginger
·          1 teaspoon vanilla
·          2 cups half-and-half, or half milk and half cream

Butter an 11x7-inch baking dish. Heat oven to 350°.  In a bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Add 1/2 & half. Pour pumpkin mixture over bread and toss gently to blend. Let sit 5-10 minutes. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.   Serves 8.
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