I am so looking forward to having a working kitchen…. And a working oven. And a working stove. And a working house….
Pumpkin Bread Pudding
1 loaf of Cinnamon Raisin Bread (bakery works) cut into 1/2-1″ cubes
2 c half and half
1 15oz can pumpkin puree (not pie filling)
1/3 c good maple syrup
1 t flake salt
1 T Vietnamese Cinnamon (Penzeys)
1 T Pumpkin Pie Spice (Penzey’s)
1/2 t ground Grenada cloves
1 c pan roasted pecan pieces
Butter a 9×13″ pyrex casserole pan. Cut up bread (other sweet breakfast-type breads will do as well as cinnemon raisin….) — and spread evenly in casserole. Sprinkle toasted pecan pieces over bread evenly.
Mix all liquids and spices well, then add pumpkin and mix until smooth. Pour this mixture over bread/pecans, and cover loosly with plastic or foil and chill overnight in fridge.
Uncover and dust with a mixture of cinnamon and sugar, and bake in a 350 degree oven for 1 hr and 15 minutes. Serve warm with ice cream or whipped cream.