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Erin L. Hale
Pumpkin bread pudding with raisins
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Bring the milk with the cream to the boil and switch off the heat source.
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Spread the slices of raisin bread thickly with the butter.
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Place the slices with the tip facing up and around with the slices of pumpkin stacked in the oven dish. Divide the raisins over it.
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Beat the eggs with the vanilla sugar, sugar and cinnamon and whisk in the warm cream. Pour this mixture evenly over the dish and shake a little to distribute everything well.
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Put the bowl in a larger bowl and pour boiling water in until the pudding dish is half under water.
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Fry the pumpkin bread pudding in the middle of the oven for about 30 minutes until tender and golden brown. Serve lukewarm.
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Nutrition
570Calories
Sodium0% DV0.9g
Fat45% DV29g
Protein28% DV14g
Carbs20% DV60g
Fiber16% DV4g
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