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Pumpkin Bread Pudding with Eggnog Whipped Cream

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"Bread pudding and whipped cream get a makeover in a recipe that adds pumpkin and eggnog to the mix."
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55 m servings 401 cals
Original recipe yields 8 servings


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  • Prep

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  1. Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
  2. Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
  3. Bake 45 minutes or until set.
  4. Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.


  • Tip
  • If you don't have the ramekins; pour mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 350 degrees F for 1 hour and 15 minutes or until set.

Nutrition Facts

Per Serving: 401 calories; 26.2 g fat; 37.2 g carbohydrates; 7.6 g protein; 133 mg cholesterol; 271 mg sodium. Full nutrition


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