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Pumpkin Bread Pudding

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates
    VitaminsA, B9, H, D
    MineralsZinc, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces French bread, torn into small pieces, about 5 cups

    2. 2 cups half-and-half, or half milk and half cream

    3. 3 large eggs

    4. 2/3 cup granulated sugar

    5. 2/3 cup brown sugar

    6. 1 can (15 ounces) pumpkin puree

    7. 1 cup dried cranberries

    8. 3 tablespoons melted butter

    9. 1 teaspoon ground cinnamon

    10. 1/2 teaspoon ground nutmeg

    11. 1/2 teaspoon ground ginger

    12. 1 teaspoon vanilla

    13. cinnamon sugar, optional

    Instructions Jump to Ingredients ↑

    1. Butter an 11x7-inch baking dish. Heat oven to 350.

    2. In a bowl, cover the torn bread with the half-and-half; set aside.

    3. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

    4. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

    5. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

    6. Serves 8.

    7. The bread pudding is shown with Brown Sugar Sauce More Recipes No-Bake Pumpkin Butter Pie Autumn Pumpkin Pie Pumpkin Pound Cake With Maple Pecan Glaze Pumpkin Cake With Broiled Coconut Topping Chocolate Pumpkin Cake Filled Pumpkin Cookies

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