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2 tsp. vanilla extract
3 eggs
10 C. (day old crusty bread or baguette) cubed bread
15 oz. pumpkin puree
1 C. chopped pecans
1 1/2 tsp. cinnamon
1/8 tsp. salt
1 C. heavy cream
1/8 tsp. ground cloves
3/4 C. packed brown sugar
1/4 tsp. ginger
1/2 tsp. nutmeg
1 1/2 C. milk
Delicious and warm out of the oven, you can top this pumpkin bread pudding with caramel, chocolate or leave plain for a perfect finish to Thanksgiving meal. Preheat oven to 350° F. Grease a 9×13-inch baking pan. In a large bowl, whisk together the eggs, pumpkin, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended. Stir in pecans, then stir in bread cubes until well coated. Pour mixture into greased baking pan, allow to soak for 15-20 minutes. Bake at 350° F for 40-45 minutes. Let rest for 30 minutes before slicing. Recipe by April Osburn.
2 tsp. vanilla extract
3 eggs
10 C. (day old crusty bread or baguette) cubed bread
15 oz. pumpkin puree
1 C. chopped pecans
1 1/2 tsp. cinnamon
1/8 tsp. salt
1 C. heavy cream
1/8 tsp. ground cloves
3/4 C. packed brown sugar
1/4 tsp. ginger
1/2 tsp. nutmeg
1 1/2 C. milk
Delicious and warm out of the oven, you can top this pumpkin bread pudding with caramel, chocolate or leave plain for a perfect finish to Thanksgiving meal. Preheat oven to 350° F. Grease a 9×13-inch baking pan. In a large bowl, whisk together the eggs, pumpkin, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended. Stir in pecans, then stir in bread cubes until well coated. Pour mixture into greased baking pan, allow to soak for 15-20 minutes. Bake at 350° F for 40-45 minutes. Let rest for 30 minutes before slicing. Recipe by April Osburn.