>Pumpkin Bread Pudding Recipe >1 cup packed brown sugar >1/2 cup chopped pecans >16 pecan halves >Cream or ice cream, if desired >1 teaspoon ground cinnamon >1/2 teaspoon ground nutmeg >3 cups milk >1 teaspoon vanilla >1 can (15 ounces) pumpkin (not pumpkin pie mix) >3 eggs >6 cups bread cubes >1/2 cup currants >1. Heat oven to 350ºF. Grease bottom and side of springform pan, >10x3 >inches. >2. Mix all ingredients except bread cubes, currants and pecans in >large bowl until well blended. Stir in bread cubes, currants and >chopped pecans. Let mixture stand 10 minutes; spoon into springform >pan. Arrange pecan halves on top of pudding. >3. Bake 50 to 60 minutes or until knife inserted in center comes out >clean. Let stand 10 minutes; remove side of pan. Serve warm with >cream. Refrigerate any remaining pudding. Enjoy.
>From Catherine. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
