CRANBERRY CURRANT PUMPKIN BREAD PUDDING

 

  • Cooking Time: 60
  • Servings: 12-14
  • Preparation Time: 10

Ingredients

  • 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.]
  • For Pudding:
  • 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

Directions

  • For Bread:
  • 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.
  • Cool completely.
  • For Pudding:
  • 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).

Notes

Categories: Misc. Dessert  Pudding 

Author Credit: Scotty Mac

Website Credit: http://www.dassant.com

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