Sunday, November 7, 2010

Pumpkin Bread Pudding

A little over a year ago, after being born 15 weeks premature and spending almost 100 days in the NICU, my son and daughter finally came home. I was scheduled to return work part-time about 2 months after we brought them home, but about 2 weeks before my return to work date I was laid off during a corporate restructuring. Since I was very, very unhappy with the thought of leaving Charlie and Lily in someone else's care, I wasn't too upset about suddenly being unemployed and taking on the permanent role of stay-at-home mom. However, suddenly going from two incomes to one is hard to adjust to, so I became a Pampered Chef consultant in order to earn some extra money. I really love selling Pampered Chef! I've met some great people, I have fun doing cooking shows, and I get to try lots and lots of great new recipes.

This recipe for pumpkin bread pudding was one a I did at a show last month. I always try out new recipes in my own kitchen before demonstrating them at a show, so I whipped up this pudding during the babies' nap time one afternoon. This is fantastic! So comforting - totally perfect for a chilly fall evening. Plus, it's incredibly easy and quick to make. It was a hit at my cooking show and is sure to go over well anywhere you choose to serve it!

Pumpkin Bread Pudding

1 loaf (16 ounces) raisin bread
1 can (12 ounces) evaporated milk
1 can(15 ounces) solid pack pumpkin
1/2 cup plus 3 tablespoons sugar, divided
3 eggs
1 1/2 tablespoons pumpkin pie spice
1 tablespoon orange zest
1/4 cup pecans, chopped
Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)

Preheat oven to 400°F. Lightly spray Oval Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside.

Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the 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. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.

Yield: 8 servings

5 comments:

camelia said...

Hello,


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amanda @ fake ginger said...

Oh yum! I want to make this right now!

Holly said...

I love pumpkin bread pudding!! Sound delish-great blog too;)

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Christina said...

Anything that has pumpkin in the recipe is a winner for me!