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Pumpkin Bread Puddin'

Reviewed: Apr. 5, 2011
Excellent Recipe!! I made this for a company potluck and everyone raved about how delicious it was (even though I even baked it for too long and it was too brown. this was my first time making this). I did make a few modifications though. I used Carnation evaporated milk, doubled the spices, added 1/2 teaspoon ginger. I used normal cheap whole wheat sara lee bread. I also tossed the bread in 1/3 cup of butter before pouring the egg mixture. I let everything sit for 24 hours in the fridge before baking out. I also sprinkled granola and almonds over the pudding right before baking it and I did not add any chocolate chips.
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