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My review
Pumpkin Bread Pudding with Pecans
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JONILEWIS
"This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!"
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Ingredients
1 h 5 m servings 487Original recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
- Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
- Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
- Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.
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