I love the pumpkins this time of the year. I keep saying I would eat pumpkin all year round, except once Thanksgiving passes, the pumpkins go bye bye! Pumpkins are very low in calories and an excellent source of Vitamin A, C and E. It is loaded with antioxidents and fiber. I made a Pumpkin Bread Pudding tonight. Never made it before, however, the pumpkin gave this bread pudding a real kick! I will definitely make it again. It doesn't even need to soak overnight!
Pumpkin Bread Pudding
2 cups milk
1 can pumpkin 15 oz.
1 1/2 cups brown sugar
1 tsp vanilla
1 tsp pumpkin pie spice
1 tsp cinnamon
5-6 cups torn up sourdough bread
1/4 cup sugared pecans
Powdered sugar glaze
Tear the bread up into bite size pieces. Set in large bowl.
Mix the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice and cinnamon together. Beat by hand until mixed.
Pour the custard over the bread and get all the bread wet.
Let it stand for 20 minutes.
Pour the entire mixture in 11 x 7 inch glass dish.
Add the pecans randomly on the top.
Bake 350 degrees for 40-45 minutes.
Mix 1/4 c powdered sugar with about 1/4 c milk until smooth. Add more sugar if necessary to get a thicker consistency.
Pour the glaze over the entire pudding before scooping or cutting.
The bread pudding is best served warm, but can be refrigerated. Serves about 8 people.