Pumpkin Bread Pudding with Eggnog Whipped Cream Recipe

Pumpkin Bread Pudding with Eggnog Whipped Cream Recipe

  • 2 cups half-and-half cream
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 eggs, beaten
  • 1 (15 ounce) can pumpkin (not pumpkin pie filling)
  • 6 slices raisin bread, cut into 1/2 inch cubes
  • 1/2 cup chopped pecans
  • 1 cup whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/8 teaspoon rum extract
  • 1/8 teaspoon grated nutmeg
  1. Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
  2. Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
  3. Bake 45 minutes or until set.
  4. Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.
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