Pumpkin Bread Pudding (PUMPKIN RECIPE COLLABORATION) - Gemma's Bigger Bolder Baking Ep 39
Pumpkin Raisin-Bread Pudding
Jun 25, 2007
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Total Time: 2 hours 0
loaf Raisin bread with cinnamon
1 1/4 c. sugar
can solid-pack pumpkin (not pumpkin-pie mix)
3 tbsp. all-purpose flour
1 tsp. ground ginger
1 tsp. vanilla extract
Confectioners' sugar for garnish
- Preheat oven to 350 degrees F. Cut each bread slice into 4 pieces.
- In very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract, and eggs until well mixed. Add bread; gently press down bread to coat well. Let bread soak in milk mixture 15 minutes. Spoon mixture into 13- by 9-inch glass baking dish.
- Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come halfway up side of baking dish.
- Bake bread pudding 1 1/4 hours or until knife inserted in center of pudding comes out clean. Carefully remove baking dish from water in roasting pan to wire rack. Serve warm. Or, refrigerate to serve cold later. Sprinkle with confectioners' sugar to serve.
Video: Pumpkin Cinnamon Raisin Bread Pudding
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Date: 04.12.2018, 13:17 / Views: 94495