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Bread Pudding With Pumpkin

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsA, B1, B2, B3, B6, B9, B12, H, D
    MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4-5 lb. short, wide sugar pumpkin

    2. 2 tbsp. melted butter

    3. 1/3 c. plus

    4. 2 tbsp. sugar

    5. 2 c. milk

    6. 1/4 c. butter

    7. 2 c. stale bread with crusts,

    8. 1/4 to 1/2 inch cubes

    9. 3 eggs

    10. 2/3 c. raisins

    11. 1/4 tsp. salt

    12. 1 tsp. cinnamon

    13. 1/2 tsp. nutmeg

    14. 350 degrees. Clean pumpkin and make lid; brush with melted butter inside and sprinkle with

    15. 2 tablespoons sugar. Put lid on set in baking pan and bake

    16. 20 minutes.

    Instructions Jump to Ingredients ↑

    1. BREAD PUDDING: Scald milk, add 1/4 cup butter and 1/3 cup sugar. When butter melts, pour over bread cubes, stand 5 minutes. Beat eggs, milk in raisins, salt, cinnamon and nutmeg. Combine with bread. Fill warm pumpkin. Bake uncovered 1 1/2 to 1 3/4 hours until custard is set (it will puff up and later go down). Let stand 10 minutes. Slice into wedges. Serve with whipped cream or brandy sauce.

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