While in the grocery store a week ago, I had an epiphany while looking at the canned pumpkin display. I decided that Pumpkin Bread Pudding would be amazing! I bought a can of organic pumpkin & started browsing for a good recipe. I came across this recipe:
| 1 | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 3 | cups milk |
| 1 | teaspoon vanilla |
| 1 | can (15 ounces) pumpkin (not pumpkin pie mix) |
| 3 | eggs |
| 6 | cups bread cubes |
| 1/2 | cup currants |
| 1/2 | cup chopped pecans |
| 16 | pecan halves |
- Heat oven to 350ºF. Grease bottom and side of springform pan, 10×3 inches.
- Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
I did not use the currants, but this recipe still turned out great!
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