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Print this Recipe    Pumpkin 01

Pumpkin Bread Pudding
Yield: 10 servings

4 eggs
3 c whole milk
1 lb mashed pumpkin
1 c brown sugar
1 t cinnamon
1/2 t grated nutmeg
1/2 t salt
1 t vanilla
1 1/2 qt torn bread pieces
1 c dark raisins

1/2 c unsalted butter
1 egg
1 c sugar
2 T whole milk
1/2 c bourbon

Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin,
sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and
press with your hands to submerge bread in the milk mixture. (If
you have the time, cover and refrigerate the mixture several hours
or overnight; break up the bread the next day and bake as directed;
if not, proceed as follows.) Set the mixture aside for 15 minutes.
Use your fingers to break up the chunks of bread. Set aside 15
minutes and repeat. Add raisins. Heat oven to 350 degrees. Generously
butter a 2 quart baking dish. Fill the dish with bread pudding
mixture and bake for 1 hour, or until pudding is set. Serve warm,
hot or cold with hot bourbon sauce.

Use unsalted real butter for the best bourbon sauce; margerine
doesn't make a great sauce. Melt butter in a bowl set over hot but
not boiling water. Combine egg, sugar and milk in a small bowl and
beat until light colored. Add to butter and beat with a whisk over
hot water until sugar dissolves - at least 5 minutes. Add boubon
and stir. Remove from stove and serve.

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