Pumpkin-Rum Bread Pudding

6 c dry bread, cubed
1/2 c chopped nuts, fine and of your choice
3 slightly beaten eggs
1 large can of pumpkin
1 (14 oz) can sweetened condensed milk
3/4 c packed brown sugar
2 tsp cinnamon
1/2 tsp of nutmeg
2 c milk
1/2 c of rum
1/4 c melted butter
2 tsp vanilla

Combine bread and nuts in the bottom of 13 x 9 x 4 inch baking dish. The baking dish must be deep! In a large mixing bowl, stir together eggs, condensed milk, pumpkin, spices and sugar. Gradually stir in milk. Add rum, butter and vanilla. Pour over bread. Bake at 350 degrees for 50-60 minutes until inserted knife comes out clean. Make sure it cools completely before chilling overnight.


Regina M Therrien-Stock