This sounds great, especially with the cranberries. I wonder if you can use fresh ones with a sugar coating. Abby
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Colleen via Cookinginthedark Sent: Sunday, October 19, 2014 2:56 PM To: [email protected] Subject: [CnD] another pumpkin bread pudding I'm not sure if I['ve posted this before; so if I have, please excuse. Pumpkin Bread Pudding INGREDIENTS: List of 13 items . 8 ounces French bread, torn into small pieces, about 5 cups . 2 cups half-and-half, or half milk and half cream . 3 large eggs . 2/3 cup granulated sugar . 2/3 cup brown sugar . 1 can (15 ounces) pumpkin puree . 1 cup dried cranberries . 3 tablespoons melted butter . 1 teaspoon ground cinnamon . 1/2 teaspoon ground nutmeg . 1/2 teaspoon ground ginger . 1 teaspoon vanilla . cinnamon sugar, optional list end PREPARATION: Butter an 11x7-inch baking dish. Heat oven to 3500. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. NOTE: I didn't have the cranberries called for, so I used raisins instead. Tasted great. Also, I threw in some chopped pecans. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q-#$P,3E4,C$U-34T6@T*14Y$.E9#05)$#0H` ` end _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
