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Pumpkin Bread Pudding presented by Country Cottage of Langley
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Ingredients:
2 cups half & half
15 ounces pumpkin
1 cup, plus 2 Tablespoons brown sugar, packed
2 large eggs
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
10 cups cubed egg bread
1/2 cup golden raisins
Preheat oven to 350 degrees. Whisk half & half, pumpkin, eggs, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl to blend. Fold in bread cubes and stir in raisins.
Transfer mixture to 11 x 17-inch glass baking dish and let stand for 15 minutes. Bake for about 40 minutes.
Serves: 10
Per serving: 284 Calories, 9g fat (28% calories from fat), 7g protein, 45g carbohydrate, 74mg cholesterol, 235mg sodium.
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Country Cottage of Langley
Langley (Whidbey Island), Washington
Craftsman-style 1920's Farmhouse with separate cottages on a bluff overlooking Langley by the Sea, Puget Sound.
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Click here for pictures and information about the inn.
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More Country Cottage of Langley Recipes:
Upside-Down Breakfast Cake |
Bananna Bread |
Butter Cookies |
Cranberry Bread |
English Toffee |
German Pancakes |
Cottage Berry Strata |
Donut Muffins
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