Pumpkin Bread Pudding

  • 1 pound firm French bread (or day-old loaf bread to 1 and 1/2 loaves)
  • 2 cups half and half
  • 1 1/2 cups sugar
  • 3 eggs
  • 15 ounce can pumpkin pie mix (seasoned)
  • 1/2 cup raisins
  • 1/2 cup pecans
  • Whipped cream

Preheat the oven to 350. Lightly grease a medium casserole dish. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown.

Serve warm with whipped cream.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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