Heritage Bread Pudding
|Milk||2 Cup (32 tbs)|
|Soft bread||3 Cup (48 tbs), cut into cubes|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Grated orange peel||1 Teaspoon|
|Melted butter||3 Tablespoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Chopped toasted pecans||1⁄2 Cup (8 tbs)|
Pour milk over bread cubes in a 1-1/2 quart casserole.
Beat in sugar, pumpkin, spices, orange peel, butter, raisins, and nuts.
Pour over the soaked bread.
Place pan in a larger pan that has hot water, 1 inch deep.
Bake at 350 degrees for 50-60 minutes, until set and slightly browned.
Served with a dollop of whipped cream or a side scoop of ice cream.