Pumpkin Bread Pudding

Candace

• 6 c. crumbled dry bread
• 1 1/2 tsp. cinnamon
• 1/2 c. chopped nuts, any kind
• 2 c. milk
• 3 eggs, beaten
• 1/4 c. butter, melted
• 1 (14 oz.) can condensed milk
• 2 tsp. vanilla
• 1 c. cooked pumpkin
• 1 tsp. rum extract
• 1/2 tsp. ginger
• 1/4 c. rum
• 1 tsp. Nutmeg

Preheat the oven to 350° F. Mix the bread crumbs and nuts. Place in the bottom of a lightly greased 9 x 9 x 2-inch pan. Beat the eggs, condensed milk, pumpkin, ginger, nutmeg, and cinnamon in a medium-sized mixing bowl.

Stir in the milk, butter, vanilla, rum extract, and rum. Pour over the bread crumbs. Bake until a knife inserted in the center comes out clean, about 1 hour. A pan of water placed in the bottom of the oven will help keep the pumpkin moist.

Top with Whipped Cream.

Makes 16 squares.

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