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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Everything you love about pumpkin pie, a yummy bread pudding. From Betty Crocker. Ingredients:
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3 cups milk |
1 teaspoon vanilla |
1 (15 ounce) can pumpkin |
3 eggs |
6 cups bread cubes |
1/2 cup currants |
1/2 cup chopped pecans |
16 pecan halves |
cream or ice cream, if desired |
Directions:
1. Heat oven to 350 degrees F.
2. Grease bottom and sides of springform pan, 10x3 inches.
3. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
4. Bake 50 to 60 minutes or until knife inserted comes out clean. Let stand 10 minutes; remove side of pan.
5. Serve warm with cream. Refrigerate and leftover pudding.
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