Ghosts and Pumpkin Bread Pudding
Contributed by: Joy White of TeeterKats Kitchen
Rich and delicious. "This recipe is one of my family favorites. I love to serve it during the Halloween Season and to top it off by adding the cute little whipped cream ghosts."
- 6 cups French bread cubes, toasted
- 2 cups half-and-half
- 1 1/2 cups sugar
- 3 large eggs, lightly beaten
- 1 (15 ounce) can pumpkin
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
- 3 tablespoons butter, melted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon grated orange rind
- whipped cream
Place bread in a lightly greased 11x7 inch baking dish. Pour half-and-half over bread. Stir together sugar and next 7 ingredients, and gently fold into bread mixture. Bake at 350 degrees for 50-to 60 minutes or until set.
When ready to serve, fill a plastic bag with the prepared whipped cream and drop onto dessert to resemble ghosts; make 16, one for each square. Make eyes with ends of candy corn.
If you like, sprinkle shredded coconut around the top of the pudding to represent cob webs or smog.
Serving Size: Makes 8 Servings