Pumpkin rum bread pudding
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Pumpkin rum bread pudding
  Pumpkin    Rum    Bread    Pudding  
Last updated 6/12/2012 1:19:20 AM. Recipe ID 50620. Report a problem with this recipe.
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      Title: Pumpkin rum bread pudding
 Categories: Desserts
      Yield: 8 Servings
 
      6 c  Dry whole wheat bread cubes
    1/2 c  Finely chopped walnuts
      3    Slightly beaten eggs
      1    14 oz can condensed milk
      1 c  Cooked; mashed or canned
    3/4 c  Packed brown sugar
      2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      2 c  Milk
    1/4 c  Rum
    1/4 c  Butter or margarine-melted
      2 ts Vanilla
           Whipped cream (optional)
 
  Combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish.
  Stir together eggs, sweetened condensed milk, pumpkin, sugar, and
  spices. Gradually stir in milk. Add rum, butter or margarine, and
  vanilla. Pour over bread layer.  Place dish in a 13 x 9 x 2 inch
  baking pan. Pour hot water in the large pan to a depth of 1 inch.
  Bake in a preheated 350 F oven 50-60 minutes, or until knife inserted
  just off center comes out clean. Serve with whipped cream or whipped
  topping. Serves 8-10.
 




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Recipe ID 50620 (Apr 03, 2005)

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