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Bread Pudding: Pumpkin Pie Bread Pudding
posted by SandyOH 12-01-102 7:13 AM
Pumpkin Pie Bread Pudding
Half of a baked pumpkin pie, cut into 1/4-inch cubes
2 eggs
1 cup milk (whole milk or fat-free)
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup wheat berry bread, cut into 1/2-inch cubes
1/4 cup raisins
1/4 cup toasted pecans, or top with caramel-pecan topping (recipe follows)
Mix together eggs, milk, vanilla, cinnamon and cloves. Add cubed bread, raisins and pecans. Set aside for 5 minutes (or longer) until bread is thoroughly moistened. Gently fold pumpkin pie cubes into mixture and spoon into a greased 9-inch round cake pan or spring-form pan.
Bake at 375 degrees for 20 minutes. Top with toasted pecans or caramel-pecan topping.
Caramel-Pecan Topping: Bring 1 cup firmly packed brown sugar and 1 cup whipping cream to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil 1 minute. Remove mixture from heat and stir in 1/2 cup chopped toasted pecans.
Spread the caramel-pecan topping over the top of the Pumpkin Bread Pudding before serving.
---Recipe from Mrs. Smith's Bakeries. © 2002 Deseret News Publishing Company Tuesday, November 26, 2002
