pumpkin-raisin bread pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Egg, fresh, 6 large Pumpkin, cooked, 2 cup, mashedMilk, canned, evaporated, 2 cans (13 oz) Vanilla Extract, 1 tbspGranulated Sugar, 3/4 cup Cinnamon, ground, 1 tbsp Cloves, ground, 1/2 tspNutmeg, ground, 1 tsp Bread, raisin, 10 slices
Beat together eggs, pumpkin, milk, sugar, cinnamon, cloves, nutmeg, and vanilla. Cube bread. Spray 3 qt. casserole with cooking spray, add bread to egg mixture and pour into casserole. Cover and refrigerate overnight, I n the morning bake at 375 dgrees in a water bath for 60 minutes covered, remove from oven and let stand for 15 minutes before serving.
Serve warm with milk or whipped cream if desired.
12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CINDYS1962.
Serve warm with milk or whipped cream if desired.
12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CINDYS1962.
Nutritional Info Amount Per Serving
- Calories: 241.4
- Total Fat: 8.2 g
- Cholesterol: 124.1 mg
- Sodium: 278.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.8 g
- Protein: 9.4 g
Member Reviews
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DIANNE467
This was so good! I had to use almond milk because that's what I had. Turned out to work just fine and saved several calories. I entered a makeover recipe only changing that and using the specific raisin bread I had on hand. Thanks for posting a simple, yummy change for breakfast. - 3/18/17
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CATLADY_56
My family loved this. It is much better when it is warm. I also added some chopped pecans and served with light whipped topping. - 3/13/11
Reply from CYNTHIAS50 (3/14/11)
Thanks so much for your positive feed-back :) I also should have mentioned this is way good if you add some pumkin pie spice and prepare it the night before cooking!