Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding Recipe
Photo Credit: http://cookingontheweekends.com/2013/10/chai-spiced-maple-pumpkin-bread-pudding-recipe/
A delightful drift from the regular bread puddings, the addition of mashed pumpkin adds a delectable tinge that makes the dish a smooth criminal.
Pumpkin Bread Pudding Recipe
Difficulty Average
Recipe Type Non Veg.
  • 3 Eggs
  • 1/2 liter Milk
  • 1/2 tsp Vanilla
  • 230 gm Sugar
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1/8 tsp Nutmeg
  • 170 gram Raisins
  • 1-1/4 tsp Cinnamon
  • 2 tbsp Butter (melted)
  • 1 can Evaporated Milk
  • 6 slices Bread (crumbled)
  • Whipped topping (optional)
  • 100 gm Chopped Nuts (optional)
  • 400 gm Pumpkin (cooked, mashed or canned)
How to make Pumpkin Bread Pudding:
  • In a bowl, stir together sugar and butter. Then add milk, bread and vanilla in it.
  • Now, beat in eggs and stir in pumpkin, raisins and spices to the above-made batter.
  • Gradually stir in evaporated milk until well blended.
  • Pour this above-made batter into greased 8x12x2 inch dish. Sprinkle with chopped nuts.
  • Place the dish in a pan filled with hot water up to 1 inch. Bake in 350 degree oven for 50 minutes.
  • Now increase the temperature to 425 degrees and bake 10 minutes longer or until pudding is rich golden color.
  • Cut the pudding in squares. Serve warm or cold with topping.
  • Pumpkin Bread Pudding is ready to serve.