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All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.
Recipe by BettyCrocker
Prep Time
20min
Total Time
1hr40min
Servings
8servings
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Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
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Bread pudding has come a long way, baby! Once eaten by the poor in early nineteenth century England to make use of stale bread, bread pudding is now considered comfort food extraordinaire.
You can cut or tear the bread into 1/2-inch pieces for this recipe. You'll need about 8 slices of bread to make the 6 cups of bread cubes needed.
*Percent Daily Values are based on a 2,000 calorie diet.
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