Pumpkin bread pudding

Pumpkin bread pudding

Prep time: 20 minutes

Cook time: 1 hour

Serves 8

Yvonne Savarino of Carmichael was looking for a pumpkin bread pudding recipe.

This dish is my go-to autumn dessert; it's easy and impressive enough to serve company during the holidays.

You can substitute raisins for the cranberries and pecans for the walnuts, to suit your taste.

I sprinkle extra cinnamon sugar on the top while still warm before serving. You can also top it with vanilla ice cream or whipped cream.

Ingredients

5 cups French bread, torn into small pieces

2 cups half-and-half

3 large eggs

2/3 cup sugar

2/3 cup brown sugar

1 (15-ounce) can pumpkin purée

1 cup dried cranberries

¾ cup walnuts, coarsely chopped, optional

3 tablespoons melted butter

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 teaspoon vanilla extract

Cinnamon-sugar

Instructions

Preheat oven to 350 degrees.

Butter a 9-inch square baking dish and set aside.

Place bread pieces in a bowl and cover with half-and-half.

In another bowl, combine eggs, sugars, pumpkin purée, cranberries, walnuts (if using), melted butter, cinnamon, nutmeg, ginger and vanilla extract. Combine well.

Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into prepared baking dish and sprinkle top with cinnamon-sugar. Bake for 45 minutes to an hour or until set.

Per serving: 455 calories; 9 grams protein; 77 grams carbohydrates; 13 grams fat (8 saturated, 4 monounsaturated, 1 polyunsaturated); 103 milligrams cholesterol; 313 milligrams sodium; 4 grams fiber; 47 grams sugar; 25 percent calories from fat.