Pumpkin rum bread pudding

8 servings

Ingredients

Quantity Ingredient
6 cups Dry whole wheat bread cubes
½ cup Finely chopped walnuts
3 slices Beaten eggs
1 each 14oz can condensed milk
1 cup Cooked, mashed or canned pumpkin
¾ cup Packed brown sugar
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
2 cups Milk
¼ cup Rum
¼ cup Butter or margarine, melted
2 teaspoons Vanilla
Whipped cream (optional)

Directions

combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish.

Stir together eggs, sweetened condensed milk, pumpkin, sugar, and spices. Gradually stir in milk. Add rum, butter or margarine, and vanilla. Pour over bread layer. Place dish in a 13 x 9 x 2 inch baking pan. Pour hot water in the large pan to a depth of 1 inch.

Bake in a preheated 350F oven 50-60 minutes, or until knife inserted just off center comes out clean. Serve with whipped cream or whipped topping. Serves 8-10. Origin: Hearth and Home Companion Shared by: Sharon Stevens. ++_ End Stevens Recipe ++- Submitted By SHARON STEVENS On 03-11-95

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