Pampered Chef Recipes
Pumpkin Bread Pudding
Yield: 8 servings
Ingredients
- 1 (16 ounce) loaf raisin bread
- 1 small orange
- 1 (12 ounce) can evaporated milk
- 1 (15 ounce) can solid packed pumpkin
- 1/2 cup + 3 tablespoons granulated sugar, divided
- 3 eggs
- 1 1/2 tablespoons Pantry Cinnamon + Spice Blend
- 1/4 cup pecans, chopped
- Vanilla frozen yogurt, thawed or frozen whipped topping, thawed
Instructions
- Heat oven to 400 degrees F. Lightly spray Square Baker with vegetable oil using Kitchen Spritzer.
- Using Serrated Bread Knife, slice bread into 1-inch cubes; set aside.
- Zest orange to measure 1 tablespoon zest using Lemon Zester/Scorer; set aside.
- Pour evaporated milk into Small Micro-Cooker; microwave on HIGH 3 minutes or until hot.
- In Classic Batter Bowl, whisk pumpkin, 1/2 cup sugar, eggs, Spice Blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.
- 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.
- Chop nuts using Food Chopper; sprinkle evenly over bread. Sprinkle with remaining sugar using Flour/ Sugar Shaker.
- Bake 25 to 30 minutes or until set.
- Let stand 15 minutes before serving.
- Serve with frozen yogurt or whipped topping.
Attribution
Recipe credit: Pampered Chef