Pumpkin Bread Pudding
For this recipe, take your pick of roasted pumpkin, hard squash, or canned pumpkin. A rich molasses cream sauce graces the top.
Source: Better Homes and Gardens
Gallery
Credit:
Reed Davis
Recipe Summary
Pumpkin Bread Pudding
Ingredients
Directions
*Kitchen Tip:
To remove seeds from vanilla bean, use small knife to split bean in half lengthwise. Using tip of knife, scrape out the small black seeds from each half, discard pod, or add to Vanilla Bean-Verbena Sugar, see recipe center.
Nutrition Facts (Pumpkin Bread Pudding)
Per Serving:
781 calories; total fat 39g; saturated fat 23g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 231mg; sodium 320mg; potassium 762mg; carbohydrates 103g; fiber 4g; sugar 77g; protein 10g; vitamin a 5588IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 69mcg; vitamin b12 1mcg; calcium 172mg; iron 3mg.