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.
Title: Pumpkin rum bread pudding
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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