Oh how I love this time of year, and all the different ways to serve up pumpkin! New Deep Covered Baker Recipe Alert----- Be Sure to SHARE this to save!! Pumpkin Bread Pudding Ingredients: 1 loaf (16 ounces) raisin bread (or use Pepperidge Farm Cinnamon Swirl bread instead) 1 can (12 ounces) evaporated milk 1 can (15 ounces) solid pack pumpkin 1/2 cup plus 3 tablespoons sugar, divided 3 eggs 1 1/2 tablespoons pumpkin pie spice 1 tablespoon orange zest 1/4 cup pecans, chopped Serve with ice cream or whipped cream Directions: 1. Preheat oven to 400°F. Lightly spray Deep Covered Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside. 2. Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. 3. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Without lid, bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired. Go to www,pamperedchef.biz/marshagardner for your own Deep Covered Baker
Posted on: Thu, 14 Nov 2013 18:41:48 +0000
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