2017-11-15 / Entertainment

Pumpkin Raisin-Bread Pudding

1 loaf (16 ounces) raisin bread
with cinnamon
5 cups milk
1 1/4 cups sugar
1 can (16 ounces) solid-pack
pumpkin (not pumpkin-pie mix)
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon vanilla extract
6 large eggs
Confectioners’ sugar for garnish

1. Preheat oven to 350 F. Cut
each bread slice into 4 pieces.
2. In very large bowl, with wire
whisk or fork, beat milk, sugar,
pumpkin, flour, ground ginger,
vanilla extract and eggs until wellmixed. 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.
3. 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.
4. 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.
Makes 14 servings.
* Each serving: About 265 calories, 7g total fat, 103mg cholesterol, 190mg sodium.
For thousands of triple-tested
recipes, visit our Web site at www.
goodhousekeeping.com/recipefinder/.

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