Pumpkin Bread Puddin' Popular Recipes

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Pumpkin Bread Puddin'

"Try this remarkable substitute for the hum-drum pumpkin pie. Adults and youngsters alike will rave over this recipe. Serve heat with a dollop of whipped cream."

Ingredients :

1 egg
3 egg yolks
1 half of cups whole milk
2/3 cup sugar
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1/8 teaspoon salt
1/four teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1/4 teaspoon floor cloves
3 half of cups white bread cubes
3/eight cup miniature chocolate chips
2 tablespoons brown sugar

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

Preheat oven to 350 tiers F (one hundred seventy five levels C). Lightly grease 6 huge custard cups.
Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to hose down. Set apart for 15 mins.
Pour the batter calmly into the organized cups. Sprinkle chocolate chips and brown sugar over each component. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to midway up the sides of the custard cups.
Bake in preheated oven till pudding is golden brown and puffy, approximately forty minutes; switch to cooling rack for 10 mins.

Notes :

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