Pumpkin Bread Pudding
Ingredients
- Approx. 5 c French bread cubed
- 1 ½ c heavy cream with ½ c water
- 3 large eggs
- 2/3 c granulated sugar
- 2/3 c brown sugar
- 15 oz / almost 2 c pumpkin puree
- 1 cup pecan halves
- 3 tbsp melted butter
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsn ground ginger
- 1/4 tsp cloves
- 4 oz cold cream cheese cubed (1/2 brick)
- Pumpkin seeds
Instructions
- Baking PAM spray a large casserole dish
- In a bowl, cover the torn bread with the half-and-half; set aside
- Once soaked up, toss in pecan halves
- In another bowl, blend eggs, sugars, pumpkin, melted butter, spices
- Pour pumpkin mixture over soaked bread and stir to blend
- Mix in cubed cream cheese
- Pour mixture into casserole dish
- Sprinkle with pumpkin seeds
- Bake at 375° for 45 (or until set)