Pumpkin Bread Pudding Recipe
Ingredients
| 1/2 loaf (8 ounces) raisin bread, cut into cubes | ||
| 1 cup solid-pack canned pumpkin | ||
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup liquid egg substitute or 2 eggs, beaten | ||
| Vanilla extract | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon, grated | |
| Evaporated milk | 1 Can (10oz) | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
Directions
Preheat oven to 400°F.
Place bread cubes in 9-inch pie plate or 9-inch round or square baking dish sprayed with nonstick cooking spray.
Combine pumpkin, brown sugar, egg substitute, vanilla and liquid spice ginger.
Stir in evaporated milk and pour over cubed bread, coating all bread cubes with pumpkin mixture.
Sprinkle with walnuts.
Bake 25 to 30 minutes or until knife inserted near center comes out clean.
Cut into wedges to serve.
Place bread cubes in 9-inch pie plate or 9-inch round or square baking dish sprayed with nonstick cooking spray.
Combine pumpkin, brown sugar, egg substitute, vanilla and liquid spice ginger.
Stir in evaporated milk and pour over cubed bread, coating all bread cubes with pumpkin mixture.
Sprinkle with walnuts.
Bake 25 to 30 minutes or until knife inserted near center comes out clean.
Cut into wedges to serve.
Chef
