Week # Dos: Pumpkin Bread Pudding.

Oh, this was such a fantastic idea. My life is more complete with a regular dose of pumpkin in it. Fo reals, you'll want to make this and eat the whole thing. I may or may not have had several servings myself since I made it this afternoon. Maybe this pumpkin plan ought to involve some sort of a workout regimen....Anywho, here ya go!

PUMPKIN BREAD PUDDING

1 lb. day-old Italian bread (I used Publix Chicago style)

1/2 cup golden raisins

3 large eggs

3/4 cup canned pumpkin

1/2 cup whole milk

1/4 cup packed light brown sugar

1 cup whipping cream

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

2 teaspoons sugar

1.) Preheat over to 350 degrees.

2.) Coat 8x8 baking pan generously with butter.

3.) Remove crust from bread and cut into 1 inch square cubes.

4.) Place cubes in dish and sprinkle raisins on top.

5.) In separate bowl, whisk eggs. Add remaining ingredients and stir.

6.) Pour egg mixture over bread and let it soak for 15 minutes.

7.) Sprinkle sugar over the top of bread.

8.) This is weird...some french process. So, work with me. Put a bigger baking pan with a rim under the 8x8 dish. Fill it with hot water til it reaches halfway up the side of the 8x8 dish. Put the combined pans in the oven and bake for 45-50 minutes until toothpick comes out clean.

9.) Remove pudding from it's "water bath" and let it sit for 15 minutes before serving.

10.) Prepare your tastebuds for yumminess and enjoy! :)

Hello pumpkiny gooey goodness. It's nice to meet you....