Pumpkin Bread Pudding

Ingredients: 3 eggs, slightly beaten 1 (14 oz) can sweetened condensed milk 1 cup pumpkin 1/4 packed brown sugar 2 teaspoons cinnamon 1/4 teaspoon nutmeg 2 cup milk 1/2 cup almond flavored liqueur (optional) 1/4 cup butter(1/2 stick), melted 2 teaspoons vanilla 6 cups cubed bread 1/4 cup sliced almonds (optional)

Directions: Preheat oven to 350°F and lightly grease a 13 x 9 inch pan. In a large mixing bowl, combine eggs, sweetened condensed milk, pumpkin, brown sugar and spices, mix well. Gradually add milk, liqueur, butter and vanilla stirring until smooth. Fold in bread cubes and toss lightly. Pour into prepared pan and bake and sprinkle with almonds. Place on center rack of oven Inside another larger dish that has 1 inch of water in the bottom. Bake for 50-60 minutes or until knife inserted in the center comes out clean. May be served warm or cold. Makes 10 servings

Quick Pumpkin Pudding

Ingredients: 1 (5.1 oz) package instant vanilla pudding 1 1/2 cups (12 oz can) evaporated milk, chilled 1 3/4 cups (15 oz can) pumpkin 1 teaspoon pumpkin pie spice

Directions: Beat pudding and milk together according to package directions and chill for 5 minutes. Add pumpkin and pumpkin pie spice, mix well and spoon into prepared dishes. Chill for 10 minutes to set. Serve with whipped cream.

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