Pumpkin Bread Pudding

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Pumpkin Bread Pudding

 

Robin Robertson writes that this recipe is " great for a crowd at

holiday gatherings when you want the seasonal taste of pumpkin without

the fuss of a pie. "

INGREDIENTS:

 

4 cups cubed white bread

3 cups milk or vanilla soy milk

1 16-ounce can solid-pack pumpkin

3/4 cup firmly packed light brown sugar or a natural sweetener

1/4 cup bourbon

1 teaspoon pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

PREPARATION:

 

Press half the bread cubes into the bottom of a lightly oiled 3 1/2-

to 4-quart slow cooker.

 

In a medium-size saucepan, heat the milk until hot, but do not let it

come to a boil. Remove the pan from the heat and set aside.

 

In a large mixing bowl, combine the pumpkin, brown sugar, bourbon,

vanilla, spices, and salt.

Blend well, then slowly add the hot milk, stirirng constantly.

Carefully pour half the pumpkin mixture over the bread and push the

bread pieces down beneath the mixture to moisten them. Repeat with

remaining bread and pumpkin mixture. Cover and cook on Low for 3

hours, until firm.

 

Turn off the slow cooker and let the pudding sit, covered, for 20

minutes before serving.

 

Serves: 6 to 8

 

Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson Other

Sample Recipes by Robin Robertson

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The only way to get rid of a temptation is to yield to it.

Oscar Wilde, The Picture of Dorian Gray, 1891