Pumpkin Bread Pudding

Source: The Pampered Chef

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 plus 3 tablespoons granulated sugar, divided
3 eggs
1 1/2 tablespoons Pantry Cinnamon Plus Spice Blend
1/4 cup pecans, chopped
Vanilla frozen yogurt, thawed or frozen whipped topping, thawed

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 & 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.

Yield: 8 servings