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Wednesday, February 01, 2006

Pumpkin Bread Pudding

You can use any kind of bread for this dessert, but use an extra 1/2 cup milk if you use a whole-grain bread.

Pumpkin Bread Pudding
Serves 8 to 10

5 medium or 4 large eggs
1 cup brown sugar
1 1/2 cups milk
1/2 cup cream
1/2 teaspoon salt
1 1/2 teaspoon vanilla
2 cups pumpkin puree
1 teaspoon cinnamon
pinch nutmeg
8 cups day-old bread, cut into 1-inch cubes
cooking spray
3 tablespoons turbinado sugar

1. In a large bowl, whisk together the eggs, brown sugar, milk, cream, salt, vanilla, pumpkin puree, cinnamon and nutmeg. Add the bread, making sure to soak every piece. Cover and refrigerate for up to four hours.
2. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Pour the bread mixture into the dish and sprinkle with turbinado sugar. Bake for 30 to 40 minutes or until the custard sets and top is golden. Let stand 10 minutes before serving.

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