Pumpkin Rum Bread Pudding

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Title: PUMPKIN RUM BREAD PUDDING
Categories: Desserts
Yield: 8 servings

6 c Dry whole wheat bread cubes
1/2 c Finely chopped walnuts
3 Slightly beaten eggs
1 14 oz can condensed milk
1 c Cooked; mashed or canned
3/4 c Packed brown sugar
2 ts Ground cinnamon
1/2 ts Ground nutmeg
2 c Milk
1/4 c Rum
1/4 c Butter or margarine-melted
2 ts Vanilla
Whipped cream (optional)

Combine bread and nuts in bottom of a 12 x 7 x 2 inch
baking dish. Stir together eggs, sweetened condensed
milk, pumpkin, sugar, and spices. Gradually stir in
milk. Add rum, butter or margarine, and vanilla. Pour
over bread layer. Place dish in a 13 x 9 x 2 inch
baking pan. Pour hot water in the large pan to a depth
of 1 inch. Bake in a preheated 350 F oven 50-60
minutes, or until knife inserted just off center comes
out clean.
Serve with whipped cream or whipped topping. Serves
8-10.

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