Title: Pumpkin Rum Bread Pudding
Categories: Dessert
Yield: 8 Servings

6	c	Dry whole wheat bread cubes
1/2	c	Finely chopped walnuts
3		Slightly beaten eggs
1		14 oz can condensed milk
1	c	Cooked, mashed or canned pumpkin
3/4	c	Packed brown sugar
2	ts	Ground cinnamon
1/2	ts	Ground nutmeg
2	c	Milk
1/4	c	Rum
1/4	c	Butter or margarine, melted
2	ts	Vanilla

whipped cream (optional)

Combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish. Stir together eggs, sweetened condensed milk, pumpkin, sugar, and spices. Gradually stir in milk. Add rum, butter or margarine, and vanilla. Pour over bread layer. Place dish in a 13 x 9 x 2 inch baking pan. Pour hot water in the large pan to a depth of 1 inch. Bake in a preheated 350 F oven 50-60 minutes, or until knife inserted just off center comes out clean. Serve with whipped cream or whipped topping. Serves 8-10.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

previous

next