Pumpkin Bread Pudding(Yields 8 Servings) - cooking recipe

Ingredients

1 lb. raisin bread loaf
1 small orange
1 (12 oz.) can evaporated milk
1 (15 oz.) solid pack pumpkin
1/2 c. plus 3 Tbsp. sugar, divided
3 eggs
1 1/2 Tbsp. pumpkin pie spice
1/4 c. pecans, chopped
vanilla frozen yogurt or thawed frozen whipped topping (optional)

Preparation

Preheat oven to 400\u00b0. Slice bread into 1-inch cubes; set aside. Zest orange to measure 1 tablespoon. Pour evaporated milk into a microwave dish and microwave on High for 3 minutes or until hot. In another bowl, whisk pumpkin, 1/2 cup of sugar, eggs, pumpkin pie spice and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. Place half of bread cubes over bottom of a square pan, greased. Pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Chop nuts and sprinkle evenly over bread. Sprinkle remaining 3 tablespoons sugar. Bake 25 to 30 minutes or until set. Let stand for 15 minutes before serving. Serve with frozen yogurt or whipped topping.