Pumpkin Bread Pudding

Welcome to my blog of restaurant recipes. This is Beth and I have been in the restaurant business for over 30 years and have developed many recipes. I own a small coffee-sandwich shop. In this blog I will be posting some of my recipes. I will size them down to family size so you will not have large quantities.

I will be posting recipes for salads, salads dressings, main dishes, panani sandwiches, desserts, pies, sides dishes, etc.

Today's recipe is for Pumpkin Bread Pudding. Even if you don't like bread pudding, give this one a try. I don't like bread pudding, but this one is different. Serve it warm with whipped cream and it is mighty tasty. You can serve this for Thanksgiving or Christmas in place of pumpkin pie.

Pumpkin Bread Pudding

2 cups milk (or better, 1/2+1/2)
1 can (15 oz.) pure pumpkin
1 cup brown sugar, packed
2 large eggs
1 teaspoon pumpkin pie spice
or 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg, ginger and cloves
1-1/2 teaspoon cinnamon
1-1/2 teaspoon vanilla extract
10 cups white bread in 1/2" cubes
1/2 cup golden raisins
Caramel ice cream topping
Whipped cream

Preheat oven to 350 degrees. Whisk milk, pumpkin, brown sugar, eggs, spices and vanilla in a large bowl to blend. Fold in bread cubes. Stir in golden raisins. Put mixture into a 11x7" pan. Pat down mixture. Bake pumpkin bread pudding until tester inserted in center comes out clean, about 40 minutes.
Yield: 6 servings

To serve, drizzle caramel ice cream topping over warm pumpkin bread pudding, top with whipped cream. Enjoy!