Pumpkin Bread Pudding So Tasty

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Pumpkin Bread Pudding

"A new Thanksgiving preferred. Dust with powdered sugar or if preferred top with whipped cream."

Ingredients :

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
three eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
1/2 cup raisins

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H15M

Preheat an oven to 350 stages F (175 ranges C).
Toss the bread cubes with the cream and soy milk in a massive bowl till the liquid has been absorbed; set aside.
Beat the eggs in a separate bowl; whisk within the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss lightly until evenly mixed. Refrigerate 30 to 60 mins.
Divide the mixture between eight 6-ounce ramekins. Bake in the preheated oven till the pudding has firmed and the top has grew to become golden brown, approximately 1 hour. Remove from the oven and permit to face half-hour before serving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it lightly, and make clean-up less difficult.

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