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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Pumpkin Bread Pudding
Contributed by: Annelle Williams
  • 12 regular sized croissants cut into 1/2 inch pieces
  • 2 cups whole milk
  • 3 cups whipping cream
  • 11â�„2 cups pumpkin puree* (or use plain canned pumpkin—not pumpkin pie filling)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. ground cinnamon
  • 1â�„2 tsp. freshly grated nutmeg
  • 3 cups brown sugar
  • 1 TBS vanilla
  • 12 large eggs
  • 1 cup golden raisins
Preheat oven to 350 degrees.
Bring milk, cream, two cups sugar and vanilla to simmer in heavy saucepan over medium heat. Heat, stirring until sugar dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat, cover and let stand for 5 minutes.
Whisk eggs and remaining one cup sugar in large bowl to blend. Add the spices and the pumpkin puree and whisk to blend well. Gradually whisk in hot milk mixture. Place croissant pieces into 13x9x2 glass baking dish that has been sprayed with cooking spray. Sprinkle with raisins. Pour custard over croissant pieces.
Let stand at room temperature one hour, gently pressing to submerge croissant pieces in custard. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until puffed and golden, about 45 minutes. Cool 30 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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