Tuesday, November 24, 2009

Pumpkin Bread Puddin'

A couple of weeks ago my mom sent me an email entitled "if you love me :-)" and this recipe for pumpkin bread pudding was attached.  Apparently subtlety is not a family trait. 

Luckily for her, I am always up to try a new recipe, and I made it for my parents tonight.  Everyone agreed that it tastes best with a big dollop of whipped cream on top.  It tastes a lot like pumpkin pie...except, well, in bread pudding form.  It's rich but not too overwhelming and the spices really take it over the top.  So if you have extra cans of pumpkin in your pantry waiting to be used, how about trying something creative with it this time - like pumpkin bread pudding!  Or pumpkin dog treats...which are coming to a blog near you. 

Pumpkin Bread Pudding
From About.com

French bread, torn into small pieces, about 5 cups
2 cups half-and-half
3 large eggs
2/3 cup sugar
2/3 cup brown sugar
1 can (15 oz.) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
sugar, optional, for topping

Butter an 11x7-inch baking dish (I only had a 9x13 and it worked fine). Preheat oven to 350°.  In a large bowl, cover the torn bread with the half-and-half; set aside.  In another bowl, combine 3 eggs, 2/3 cup sugar, 2/3 cup brown sugar, 1 can pumpkin, 1 cup dried cranberries, 3 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1 teaspoon vanilla (I used my electric mixer with whisk attachment). Pour pumpkin mixture over soaked bread and stir to blend.  Pour entire mixture into the buttered baking dish. Sprinkle top with sugar, if desired. Bake for 45 to 50 minutes, or until set.  Enjoy with loads of whipped cream!

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