Thursday, October 27, 2016

Pumpkin Recipe | Bread Pudding | Fall Desserts

Here's an easy dessert for after dinner on cool fall nights and winter.  This rum-flavored Pumpkin Bread Pudding is sure to become a family favorite.

Fall and Winter Desserts


This recipe is traditional New England comfort food !  This bread pudding is baked in a water bath so that it sets well and will be easy to cut and serve.



Bring for potluck Halloween parties or take along for the Thanksgiving dessert table!

Pumpkin Bread Pudding


I also have a Baked Macaroni and Cheese recipe that's prepared in a Water Bath.  It comes out nicely to serve at buffets or a brunch.

Kitchen cleaning is easy with these Crochet Handmade Dishcloths that are for sale in my Moomettes Crochet Shop !
Crochet Handmade Dish Cloths



Be sure to check out my Crockpot Bread Pudding recipe along with my recipe for Hard Sauce.

Pumpkin Bread Pudding Recipe

6 c. dry whole wheat bread cubes
1/2 c. finely chopped walnuts, raisins or currents (optional)
3 slightly beaten eggs
1 (14 oz) can sweetened condensed milk
1 c. Libby's canned pumpkin
1/4 c. packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
1/4 c. rum (or 1 tsp. rum extract)
1/4 c. butter or margarine, melted
2 tsp. vanilla
Hard Sauce, Whipped Cream or Cool Whip (optional)

Combine bread and nuts in bottom of 12x7x2 baking dish.

Stir together eggs, condensed milk, pumpkin, sugar and spices. Gradually stir in milk; add rum,  butter or margarine and vanilla. Pour over bread layer.

Place dish in a 13x9x2 baking pan. Pour hot water into larger pan to a depth of 1 inch. Bake in oven for 50-60 min or until knife inserted just off center comes out clean.

Serve warm with hard sauce, whipped cream, whipped topping or ice cream.




© Frugal New England Kitchen