Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin Bread Pudding With Cinnamon Whipped Cream
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- #78135
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Pumpkin Bread Pudding
2 1/4 cups half and half
2 cups pure pumpkin
1 cup light brown sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 1/2 tablespoons light brown sugar
2 large eggs
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
10 cups bread cubes (1/2-inch size, French or Italian)
1/2 cup golden raisins, optional
Cinnamon Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon cinnamon
1/2 teaspoon Grand Marnier, optional
directions
Preheat oven to 350 degrees F.
In a large bowl, whisk together the half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice and vanilla.
Fold in the bread cubes, then fold in the raisins. Pour bread pudding into a 13 x 9" glass dish. Let the pudding stand for about 15 minutes. Bake until tester comes out clean (about 30 minutes).
For Cinnamon Whipped Cream: Whip the cream. Stir in the powdered sugar, cinnamon and Grand Marnier. Place a dollop of whipped cream on each serving of the pumpkin bread pudding.
added by
arecipes
nutrition data
Nutritional data has not been calculated yet.
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