Pumpkin-pecan bread pudding from Pastry Love: A Baker's Journal of Favorite Recipes (page 357) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 16, 2020

    I made a full recipe minus the pecans for a pot luck, and a half recipe with pecans for home. Both versions were made with pre-sliced white sandwich bread, using 12 slices for a full recipe. The bread wasn't stale, so I dried it somewhat in the oven. I ran out of half-and-half, but whole milk worked. The half recipe baked in 1 hour. The pudding tasted like pumpkin pie, but wasn't super sweet; we enjoyed it with vanilla ice cream. I'd gladly eat leftovers for breakfast.

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