Pumpkin Bread Pudding

(Serves 4 to 6)

by Chef Paul Wernsdorfer

1 lb. firm French Bread
2 cups half-and-half
1 1/2 cups granulated white sugar
3 eggs
15 oz. canned pumpkin
1/4 tsp nutmeg
1 tsp allspice
1/2 tsp. ground cinnamon
1/2 cup golden raisins
1/2 cup chopped pecans
whipping cream

Lightly butter a medium casserole dish.
Pre-heat the oven 350° F
Tear the bread into bite size pieces. Place in mixing bowl.
Sprinkle on the sugar. In separate bowl, lightly beat the eggs.
Add the half and half, spices and pumpkin meat.
Toss the mixture with the bread, place half in casserole, add raisins and pecans.
Top with the other half of mixture.
Bake for 25-35 minutes or until firm and lightly brown.
Serve warm with whipped cream.

Fisherman's Village

Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638
Kent Narrows
WEBSITE