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Pumpkin Bread Pudding
Ingredients:
1 loaf (16 ounces) raisin bread (I like to use Pepperidge Farm Cinnamon Swirl bread instead)
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid pack pumpkin
1/2 cup plus 3 tablespoons sugar, divided
3 eggs
1 1/2 tablespoons pumpkin pie spice
1 tablespoon orange zest
1/4 cup pecans, chopped
Serve with ice cream or whipped cream
Directions:
1. Preheat oven to 400°F. Lightly spray Deep Covered Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside.
2. Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.
3. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Without lid, bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.
