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Pumpkin Bread Pudding with Raisins Recipe

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Pumpkin Bread Pudding with Raisins Recipe

Pumpkin Bread Pudding with Raisins Recipe
Prep Time: Cook Time:

Ingredients

  • Granulated sugar | 0.50 cup
  • Brown sugar | 0.50 cup packed
  • Whole milk with added vitamin D | 1.25 cup
  • heavy whipping cream | 0.50 cup, whipped
  • Egg, whole, raw | 3.00 medium
  • Canned pumpkin | 2.00 cup
  • Spices, cinnamon, ground | 1.25 tsp
  • Spices, ginger, ground | 0.50 tsp
  • Spices, cloves, ground | 0.25 tsp
  • Spices, nutmeg, ground | 0.06 tsp
  • Seedless raisins | 0.50 cup, packed
  • Wheat bread | 10.00 slice
  • Pecans | 0.25 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 222.23 mg

Fat per serving: 6.27 g

Saturated fat per serving: 2.33 g

Protein per serving: 5.45 g

Sodium per serving: 142.60 mg

Cholesterol per serving: 50.31 g

Instructions

  1. Start by cutting the bread into fine thick cubes. Toast the pecans.
  2. Whisk together sugars, milk, cream, vanilla and eggs. Add pumpkin and spices and mix well.
  3. Add raisins and bread cubes to pumpkin mixture and toss to coat. Pour into greased 8" square baking dish. Sprinkle with pecans if desired. Cover with foil and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Place bread pudding dish in pan on oven rack; add 1" of hot water to pan and bake covered for 25-30 minutes.
  5. Remove foil and bake uncovered for an additional 10-12 minutes, or until inserted knife comes out clean. Serve warm.

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