Ingredients 3/4 can Pure Solid Packed Pumpkin 1 1/2 c Whole Milk 1/2 c Sugar 2 lg Eggs 1 Egg Yolk 1/2 tsp Salt 1 tsp Cinnamon, Ground 1/2 tsp Ginger, Ground 1/8 tsp Allspice, Ground 5 c Challah ...

Bread pudding should be decadent and buttery, marbled with a tender and flavorful custard. Most recipes will advise you to cube the bread and lay them out in a large, wide baking dish.

Preheat oven to 350°F. Whisk cream, milk, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins.

For pumpkin bread pudding: 1. Preheat oven to 350°F. Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes.

LET’S HEAD TO "COOK’S CORNER." KRISTEN: IN TODAY’S NEWS 9 KITCHEN WE’RE MAKING PUMPKIN BREA PUDDING, AND I HAVE MY FRIENDS FRO THE HIGH SCHOOL. I LOVE PUMPKIN. TELL US HOW TO MAKE IT.

In a large bowl, whisk together the canned pumpkin, sugars, eggs, milk, cream, pumpkin pie spice, salt, and bourbon. Place the browned challah into a 9×13-inch baking dish sprayed with non-stick ...

2. Preheat oven 350F. 3. Spread bread cubes on a baking sheet and toast in the oven until lightly brown on edges, about 5 to 7 minutes. Remove and continue to let bread air-dry, at least 20 ...

Stir to mix. 4. Slowly, pour over the egg yolks/sugar mixture while whisking. 5. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins set on a baking sheet, or to a gratin pan.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or email to [email protected].

UpdatedNov 17, 2016 6:36 p.m. Makes 8 servings 4 eggs ½ cup plus 1 tablespoon sugar 1 vanilla bean 2 cups milk 2 cup heavy cream 1 cup pumpkin puree Butter, for baking dish About 5-6 cups sweet ...