Wednesday, September 2, 2009

Pumpkin Bread Pudding

Pumpkin Bread Pudding
A Pampered Chef Recipe

1 loaf (16 oz) raisin bread
1 small orange
1 can (12 oz) evaporated milk
1 can (15 oz) solid pack pumpkin
1/2 cup plus 3 Tablespoons sugar, divided
3 eggs
1 1/2 Tablespoons cinnamon
1/4 cup pecans, chopped

1. Preheat oven to 400 degrees. Lightly spray 8X8 pan with cooking spray. Slice bread into 1-inch cubes; set aside. Zest orange to measure 1 Tablespoon and set aside.

2. Pour evaporated milk into microwave safe bowl and microwave on high for 3 minutes or until hot. In separate bowl, whisk pumpkin, 1/2 cup sugar, eggs, cinnamon, and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

3. Place half of the bread cubes in the bottom of the pan; pour half of the pumpkin mixture over the bread. Top with remaining bread cubes and then remaining pumpkin mixture. Sprinkle chopped nuts evenly over top. Sprinkle with remaining 3 Tablespoons sugar.

4. Bake 25-30 minutes or until set. Let stand 15 minutes before serving.

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