"Mimi's Warm and Spicy Pumpkin Pudding." Inspired #Recipe via @FoodNetworkCA

What I used:

• six large eggs
• 1/2 cup Evaporated skim milk
• 1 teaspoon rum extract
• 1/2 teaspoon vanilla extract
• 1/2 cup Brown Sugar Blend Splenda 
• 1 tablespoon of Pumpkin Spice
• 1 pinch of salt
• 1 cup pumpkin puree
• Butterscotch Sundae Topping
• Bread cubes, equal to about 1/2 a loaf.

What I did:

1. Scramble your eggs with the milk, extract flavorings, spice, salt, pumpkin puree, and Brown Sugar Blend Splenda. 
2. Place the bread cubes into a large greased baking pan, I used a 8x8 glass dish.
3. Pour Liquid over the bread and give it at least 30 minutes (in fridge) to soak through.
4. Bake in a pre-heated 350 F oven for 30-40 minutes.
5. Drizzle with butterscotch topping when it comes out of the oven.

• Optional: Add pecans, or walnuts to mixture before baking.
• Serve with ice cream, or whipped cream.

Tip:

• I save the "heels" of my bread loaves, put them in a freezer bag and freeze for up to 3 months.  I take them out of the freezer about an hour before I need to use for bread puddings or stuffing. It saves my family fighting over who has to eat the heels in their sandwich.  They don't know they end up eating them one way or another anyway. 

My inspiration for this recipe came while I was watching an episode of Diners Drive-In, and Dives.  Talkin' Turkey aired earlier this week but is being repeated today and tomorrow on Food Network Canada.

When you're done here, why not check out the Pumpkin Wheat Germ Soap from the North Hill Soap Company.  That's also where I got the pumpkin image used at the intro.



*This post is not sponsored or endorsed by any of the brands mentioned within.