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Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.
O.K. its good but take the whites of the egg make a meringue put a scoop on each just before done brown it and just before serving sprinkly with caramel sauce or maple syrup
Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.
OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable. I used heavy cream b/c I was planning on using another recipe when I went grocery shopping. I als...
Editor's note: Thanks for the comments about the missing step in the directions for this recipe. The recipe has been edited and is now correct.
I am rating this based on ingredients, not preparation directions, because a great recipe can utilize many serving options. I made this in a 2.5 qt casserole dish, with approximately 2x the ingr...
Very good recipe! I went for broke and used fat-free milk and this still tasted fantastic. I doubled the recipe and made this in a 9x13 pan. The only difference was I used 4 whole eggs rather th...
Wonderful....I added a little more pumpkin, maybe an other half cup.....really, really great!! Freezes well. But we took the rest out of freezer the next day and baked it and it was gone in no...
This was yummy. I am hosting Thanksgiving for about 20 people this year so since it's the end of September, my husband & I thought we should start thinking about what we will serve and test out...
OMG - This is the best pumpkin dessert ever! I used 1% instead of whole milk and it was still wonderful. I will definately be making this over and over again.