Pumpkin Bread Pudding 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.
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