Pumpkin Bread Pudding Recipe

• 3 Eggs
• 1/2 liter Milk
• 1/2 tsp Vanilla
• 230 gm Sugar
• 1/2 tsp Ginger
• 1/4 tsp Cloves
• 1/8 tsp Nutmeg
• 170 gram Raisins
• 1-1/4 tsp Cinnamon
• 2 tbsp Butter (melted)
• 1 can Evaporated Milk
• 6 slices Bread (crumbled)
• Whipped topping (optional)
• 100 gm Chopped Nuts (optional)
• 400 gm Pumpkin (cooked, mashed or canned)

• In a bowl, stir together sugar and butter. Then add milk, bread and vanilla in it.
• Now, beat in eggs and stir in pumpkin, raisins and spices to the above-made batter.
• Gradually stir in evaporated milk until well blended.
• Pour this above-made batter into greased 8x12x2 inch dish. Sprinkle with chopped nuts.
• Place the dish in a pan filled with hot water up to 1 inch. Bake in 350 degree oven for 50 minutes.
• Now increase the temperature to 425 degrees and bake 10 minutes longer or until pudding is rich golden color.
• Cut the pudding in squares. Serve warm or cold with topping.
• Pumpkin Bread Pudding is ready to serve.