Pumpkin Bread Pudding with Raisins
Total TimePrep: 10 min. Bake: 50 min.
THIS WAS WONDERFUL! Brought back memories. I did leave the cloves out. Otherwise make the recipe as given. Will be making again.
Terrific. I love that this recipe uses milk (I used 2%) and evaporated milk instead of heavy cream as called for in so many other recipes for bread pudding. Easy to put together, and no special technique required for baking. Light and airy, with the raisins and pecans adding nice variety of texture. Everybody in my family loved it, especially my 4-year old. The only change I made was to use a bigger casserole dish - I thought 11x7 was too small for all the egg mixture, and a larger pan allowed it to bake more evenly. What a wonderful transformation for day-old bread.
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This was good. It was light and not too sweet. I topped it with vanilla ice cream, but I think I liked it better without it.