We've reached the end folks... and I hope all of you have been thoroughly enjoying the pumpkin posts!
I'm now calling on YOU! Is there a favorite "pumpkin" themed thing that I haven't posted about that you love? Do share... I'm always open for MORE PUMPKIN!
YES, I have 2 recipes that I love! One is for Pumpkin Bread Pudding and the other is for Pumpkin Fruit Dip. SO yummy! Pumpkin Bread Pudding 8 ounces French bread, torn into small pieces, about 5 cups 2 cups half-and-half, or half milk and half cream 3 large eggs 2/3 cup granulated sugar 2/3 cup brown sugar 1 can (15 ounces) pumpkin puree 1 cup dried cranberries or nuts 3 tablespoons melted butter 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 teaspoon vanilla cinnamon sugar, optional PREPARATION: Butter an 11x7-inch baking dish. Heat oven to 350°. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. Serves 8. You can also leave the nuts or cranberries out and add them on the top. This is good with maple syrup and whipped cream on it too!
YES, I have 2 recipes that I love! One is for Pumpkin Bread Pudding and the other is for Pumpkin Fruit Dip. SO yummy!
ReplyDeletePumpkin Bread Pudding
8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries or nuts
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional
PREPARATION:
Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. Serves 8.
You can also leave the nuts or cranberries out and add them on the top. This is good with maple syrup and whipped cream on it too!
Pumpkin Dip
Pumpkin Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
SERVE with assorted fruit and NABISCO Cookies.
ENJOY!