Cranberry Currant Pumpkin Bread Pudding
1 box Dassant Pumpkin Bread Mix
2 large eggs
1/2 cup vegetable oil
1/3 cup water
3/4 cup canned pumpkin
[Note: Prepare up to 2 days ahead.]
8 to 9 thick slices pumpkin bread
1/2 cup cranberries
1/2 cup currants
3 large eggs
2/3 cup granulated sugar
1/3 dark brown sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 cup milk
Preheat oven to 350° F.
Lightly grease 8x4 loaf pan with cooking spray or butter.
Combine eggs, oil, water, and canned pumpkin. Add mix.
Fold together until batter is smooth.
Pour batter into prepared loaf pan. Bake for 55 to 60 minutes.
Use 8 to 9 slices of pumpkin bread, cut into 1-inch cubes.
Combine bread cubes, cranberries, and currants; set aside.
Whisk together eggs, sugars, vanilla, cream, and milk.
Add pumpkin mixture and soak bread 5-10 minutes.
Transfer to 13x9 glass pan, leveling and pressing down firmly.
Bake for 25 minutes covered with aluminum foil and 20 to 25 minutes uncovered.
Serve with a dollop of whipping cream (optional).