Recipe - Pumpkin Rum Bread Pudding

6 cup Dry whole wheat bread cubes
One half cup Finely chopped walnuts
3 Slightly beaten eggs
1 14 ounce can condensed milk
1 cup Cooked; mashed or canned
Three fourths cup Packed brown sugar
2 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
2 cup Milk
One fourth cup Rum
One fourth cup Butter or margarinemelted
2 teaspoon 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
5060 minutes, or until knife inserted just off center comes out clean.
Serve with whipped cream or whipped topping. Serves 810.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini