Orange Pumpkin Pudding
4 slices whole-wheat bread
1/2 cup milk
1/2 cup orange juice
1/4 cup apple juice concentrate
1 slice banana
2 teaspoons cinnamon
1 cup cooked pumpkin
Dash of salt
Dice bread slices and crumble them in a blender.
Place the crumbs in square baking dish.
Blend together milk, orange juice and apple juice concentrate.
Add eggs, banana slices, cinnamon, pumpkin and salt and blend again.
Add the mixture to the bread crumbs. Stir together. Bake at 350 degrees F for 50 minutes.
Serve slightly warm. Makes 8 servings.
Pumpkin Bread Pudding
3 cups milk
1 teaspoon vanilla
1 15 oz. can pumpkin [not pumpkin pie mix]
6 cups bread crumbs [Cubed - like croutons]
1/2 cup currants
1 cup chopped pecans
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cream or ice cream, if desired
Preheat oven to 350ºF.
Grease base and sides of spring form pan, 10x3 " preferably.
Set the bread crumbs, pecans and currants aside and mix together all the other ingredients in large bowl until well thoroughly blended. Stir in your bread crumbs, currants and most of the chopped pecans. Let it stand 10-15 minutes; spoon it into your pan.
Aesthetically arrange some pecans on top of pudding.
Bake for about an hour, until a knife inserted in the center comes out clean.
Let stand 10-15 minutes. Served warm with cream it is fantabuluos. Refrigerate leftovers if there are any.