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Pumpkin Rum Bread Pudding

Ingredients & Directions

6 c Dry whole wheat bread cubes 2 t Ground cinnamon
1/2 c Finely chopped walnuts 1/2 t Ground nutmeg
3 sl Beaten eggs 2 c Milk
1 ea 14oz can condensed milk 1/4 c Rum
1 c Cooked, mashed or canned 1/4 c Butter or margarine, melted
-pumpkin 2 t Vanilla
3/4 c Packed brown sugar Whipped cream (optional)

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 ++-

8 servings

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