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The Inn at Richmond
Pumpkin Raisin Bread Pudding
Spray a 9 x 12-inch baking dish with non-stick cooking spray. Simmer half & half (or half & half with milk) with butter, sugar, and raisins until sugar dissolves and mixture is hot but not scalding. In a bowl, thoroughly blend pumpkin, eggs, maple syrup, vanilla, nutmeg, cloves, and salt. Slowly whisk the pumpkin and egg mixture with the half & half mixture. (If mixture begins to curdle, the half & half mixture is too hot and should be allowed to cool.) Pour mixture over bread cubes. Allow to soak for one-half hour or overnight, pressing down with spatula so mixture is absorbed.
Put mixture into baking dish. Sprinkle pumpkin seeds over surface of pudding. Top with cinnamon sugar. Bake in a preheated 350-degree oven for about 45 minutes until knife inserted in center comes out clean. Remove from oven. Brush surface with half & half and bake a few minutes longer until sugar has melted and pudding is glazed. Serve hot from the oven. Delicious served withCranberry Apricot Compote. Enjoy!
Serves: 12 generously
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