Pumpkins are typically a fall fruit that are made into pies, but this recipe incorporates all the great spicy taste of a pumpkin pie into a thick pudding cake. The added pumpkin gives bread pudding a whole new taste, one that your family is sure to love. Try serving it as a finishing treat to your Thanksgiving dinner.
Ingredients:
- 2 cups puréed pumpkin (or 1 large can)
- 8-10 slices day-old white or crusty bread
- 2 TBSP. butter
- ¾ cup raisins
- 4 eggs
- 1 cup milk
- 1 cup half/half cream
- ¾ cup packed brown sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. vanilla
Preheat oven to 365°. Cut bread into ½” cubes and place in 8 qt. Casserole dish. Melt butter in microwave for 30 seconds and stir into bread cubes. Add raisins. Place puréed pumpkin in food processor. Add all remaining ingredients and process until smooth, spooning sides down. Pour pumpkin mixture over breadcrumbs and mix together thoroughly. Let sit to let bread soak up mixture for 15 minutes. Bake for one hour, uncovered. Serve hot or cold. (Good served with milk or ice cream)
