Pumpkin Bread Pudding

My family likes to see extra bread not being used because they know they can soon expect to find the aging bread wrapped up in a bread pudding. You can make bread pudding with just about any fruit you have on hand. Around the holidays, a Pumpkin Bread Pudding sounds most appropriate.

Pumpkin Bread Pudding

Approximately 8-10 slices of sturdy white bread, cubed
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash of ground cloves
2 1/2 cups milk
2 cups canned pumpkin
1/2 cup raisins or dried cranberries
4 eggs, slightly beaten
2 teaspoons vanilla extract
2 teaspoons grated orange zest

Preheat oven to 350 degrees.

In a large bowl, place the cubed bread. In another bowl, combine the sugar and spices and mix well. Sprinkle the sugar mixture over the bread and toss to get every cube dusted with the seasoning. Mix in the dried fruit of your choice. Combine the pumpkin, milk, eggs, vanilla, and orange zest. Pour over the bread and mix well. If it seems too dry, you can add a bit more milk.

Pour the mixture into a greased baking dish. Bake for approximately 45-60 minutes or until it is golden brown on top. Serve hot, warm, or cold. It begs for a scoop of ice cream or a generous topping of whipped cream.

Ideas . . .
Diced apples can be added for a denser but more fruity pudding.
I've used half whole wheat and half white bread and still got rave reviews.