| 1 | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 3 | cups milk |
| 1 | teaspoon vanilla |
| 1 | can (15 ounces) pumpkin (not pumpkin pie mix) |
| 3 | eggs |
| 6 | cups bread cubes |
| 1/2 | cup currants |
| 1/2 | cup chopped pecans |
| 16 | pecan halves |
| Cream or ice cream, if desired |
| 1. | Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. |
| 2. | Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding. |
| 3. | Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding. |
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| Bread pudding has come a long way, baby! Once eaten by the poor in early nineteenth century England to make use of stale bread, bread pudding is now considered comfort food extraordinaire. |
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| You can cut or tear the bread into 1/2-inch pieces for this recipe. You'll need about 8 slices of bread to make the 6 cups of bread cubes needed. |
Nutrition Information:
350 ( 110 ); 12 g ( 3 g); 85 mg; 220 mg; 58 g ( 4 g); 9 g 100 %; 2 %; 20 %; 16 %