November 07, 2016
Comfort Food, Desserts, Puddings,
Dairy, Eggs, North American, Southern, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Winter, Hand Mix/Whisk, Oven Bake, Vegetarian, Kosher Dairy more
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"Found @ nancycreativedotcom - This recipe is the 3rd pumpkin-based dessert I've found in recent wks that is worthy to stand & tell the classic pumpkin pie its been "benched" by
the wildly innovative & creative food bloggers of modern cuisine &/or re-invented versions of classic comfort foods. Be sure to read the note I added at the end of the Prep Steps. (Prep time was estimated & does not include standing or cooling times) ENJOY!"
Preheat oven to 350F. Grease a 9x9-in baking pan & set aside.
Combine cubed bread & dried cranberries in lrg bowl. Set aside.
In a med size bowl, combine Half & Half, pumpkin, eggs, vanilla extract, brown sugar, spices & salt. Blend everything well. Pour mixture over the bread/cranberry mixture & stir, coating all the bread cubes. Spoon this mixture into your greased baking pan & let stand for 10 min.
Bake for 30-35 min or until a toothpick inserted in center comes out clean. Sprinkle chopped pecans over mixture during the last 10-15 min of baking time.
When bread pudding is done, remove from oven & drizzle the top w/maple syrup. Let cool 10 min & cut into 9 squares. Serve warm w/more maple syrup drizzled very lightly over each piece as desired.
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10 Stars! A cross between pumpkin pie and bread pudding. My baking time was about 10 minutes longer, but the funal outcome was delicious. The maple syrup puts it over the top.