Pumpkin Bread Pudding

• 1 pound firm French bread
• 2 cups Half and Half (half milk, half cream)
• 1 1/2 cups Sugar
• 3 Eggs
• 15 ounce Pumpkin pie mix (seasoned)
• 1/2 cup Raisins
• 1/2 cup Pecans
• Whipped cream

Directions:

Lightly grease a medium casserole dish.

Pre-heat the ovento 350°F.

Tear the bread into medium pieces. Put in a mixing bowl. Sprinkle on the sugar.

In a separate bowl, lightly beat the eggs.

Add the half and half and pumpkin mix.

Toss the mixture with the bread.

Place half in the casserole. Add the raisins and pecans.

Top with the other half of the mixture.

Bake for 25-35 minutes or until firm and lightly brown.

Serve warm with whipped cream

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.