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Pumpkin Bread Pudding

Pumpkin Bread Pudding

Southern Living OCTOBER 1998

  • Yield: 8 servings

Ingredients

  • 6 cups French bread cubes, toasted
  • 2 cups half-and-half
  • 1 1/2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 (15-ounce) can pumpkin
  • 1/2 cup raisins
  • 1/2 cup chopped toasted pecans
  • 3 tablespoons butter or margarine, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon grated orange rind
  • Whipped cream (optional)

Preparation

Place bread in a lightly greased 11- x 7-inch baking dish. Pour half-and-half over bread.

Stir together sugar and next7 ingredients, and gently fold into bread mixture.

Bake at 350° for 50 to 60 minutes or until set. Serve with whipped cream, if desired.

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Pumpkin Bread Pudding recipe

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